Meat Kreplach

A recipe for 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).

Makes about 60

MEAT FILLING

1 small onion, chopped

3/4 pound ground meat (at least half cooked) or leftover brisket, chopped

1 egg

Salt and pepper to taste

1. Saute the onion with the ground meat. Remove excess fat.

2. Combine with the egg and salt and pepper to taste.

NOODLE DOUGH

3 eggs

3/4 teaspoon salt

2 tablespoons water

2 cups all-purpose flour

1. 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.

2. 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.

3. 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.

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

Note: After being formed, the kreplach can be placed on a cookie sheet, frozen, and then transferred to plastic bags for freezer storage.