Meat Kreplach

Meat Kreplach

A recipe for traditional meat dumplings.

By Joan Nathan

There are various theories to explain the tradition of eating kreplach on Purim, but no one really knows why or when the dumplings appeared on the Purim menu. Nevertheless, kreplach have become a traditional favorite dish for Purim as well as for other Jewish festivals. The following recipe is reprinted with permission from The Jewish Holiday Kitchen (Schocken Books). Meat Filling: 1 medium onion, chopped 3/4 lb. ground meat (at least half cooked) or leftover brisket, chopped 1 egg Salt and white pepper to taste Noodle Dough: 3 eggs 3/4 teaspoon salt 2 Tablespoons water 2 cups all-purpose flour

Directions:

To Make Filling:

Saute onion with ground meat. Remove excess fat.

Combine with the egg, salt and pepper to taste.

To Make Dough:

Beat the eggs slightly. Add salt, water, and enough flour to make a medium-soft dough. Knead well by hand or in the food processor. Divide the dough into 2 balls. Cover with a moist towel.

Working quickly, roll out 1 ball of dough very thin with a rolling pin and cut into 6 strips, each 1-1/2 inches wide. Then cut into pieces 1-1/2 inches square.

Place 1/2 teaspoon meat mixture on each square. Fold into a triangle and press edges together firmly, using flour to bind. Leave as is, or press together two of the ends. Repeat with the second ball of dough.

Drop into boiling water and cook, uncovered, 15 minutes.

Joan Nathan is the author of several cookbooks, contributes articles on international ethnic food and special holiday features to The New York Times, Food Arts, Gourmet, and the B'nai B'rith International Jewish Monthly.