Nothing says love like Grandma’s cooking! This recipe was submitted to us by one of our customers in Tuscon AZ who says that this meal is a family favorite. Kreplach, for those who don’t know, is a Jewish meat dumpling that is served in soup/broth. Traditionally served at Purim to remember Haman’s three cornered hat, it’s great to serve any time and can be scaled up or down to feed a few or a crowd.

Kreplach(Makes 10):

Wrappers:

1 C (4oz or 113g) Better Batter flour
1 1/2 T Vegetable oil
3/4 t salt
1/2 t sugar
1/2 C plus 1 T warm water

Filling:
Use cooked ground beef or finely chopped leftover beef or chicken. Season with salt and pepper. I add a bit of dry potato flakes mixed with a bit of water just to hold everything together. You should end up with about 1/2C to 2/3 C of filling.

Mix the dry ingredients. Add the oil and water to the dry. You might to add a tiny bit more water to be able to mix and form into a ball. Roll into a rectangle between two sheets of plastic wrap. Cut into 3″ squares. Put about a heaping teaspoonful of filling in the middle. Fold into a triangle and squeeze the edges together. Take the two ends of the longest side and bring together. Squeeze ends. Put in pot of boiling water that has about 1 t salt added and cook for about 5-6 minutes. Drain. Put into chicken soup.

For another step (just like my grandma) spray a non-stick fry pan and fry the kreplach until they are a bit brown. Then put into soup.