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Name: Beef Kreplach
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 c Flour; 1 tb Bread crumbs; 1 sm Onion; diced and sauteed in; 1 Egg; 1 pn Salt; 1 lb Extra lean ground beef; 2 Eggs; 1/2 c Water

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INGREDIENTS

2 c Flour
FILLING
1 tb Bread crumbs
1 sm Onion; diced and sauteed in
1 Egg
DOUGH
1 pn Salt
1 lb Extra lean ground beef
2 Eggs
1/2 c Water

Servings

INSTRUCTIONS

Heres the Kreplach recipe I make every year for Yom Kippur. My Grandmother, of blessed memory, a wonderful cook, once told me the only thing wrong with this Kreplach, was that I didnt make enough of them! Source: Adat Chaim Sisterhood Cookbook Combine ground beef, cooked onion, beaten egg and bread crumbs. Put into refrigerator until ready to use. DOUGH: beat eggs in water and add slowly to flour and salt. Knead and roll to form a ball. Divide dough and roll out mixture as thin as possible. Cut into 2inch squares. Put a small spoonful of filling in each square. Fold over and stick edges together. Crimp edges with fork. Boil in boiling water about 30 minutes. These may be made in advance. Before boiling, place on lightly floured wax paper cookie sheet and place in freezer until fast frozen. Separate and put into freezer bag until ready to use. To cook, boil in water before placing in soup. Posted to JEWISH-FOOD digest by dj-ring@juno.com (David and Janet Ring) on Aug 30, 1998,

NOTES

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Beef Kreplach

2 c Flour
 FILLING
1 tb Bread crumbs
1 sm Onion; diced and sauteed in
1 Egg
 DOUGH
1 pn Salt
1 lb Extra lean ground beef
2 Eggs
1/2 c Water

Heres the Kreplach recipe I make every year for Yom Kippur. My  Grandmother, of blessed memory, a wonderful cook, once told me the only  thing wrong with this Kreplach, was that I didnt make enough of them!    Source: Adat Chaim Sisterhood Cookbook    Combine ground beef, cooked onion, beaten egg and bread crumbs. Put into  refrigerator until ready to use.    DOUGH: beat eggs in water and add slowly to flour and salt. Knead and roll  to form a ball. Divide dough and roll out mixture as thin as possible. Cut  into 2inch squares. Put a small spoonful of filling in each square. Fold  over and stick edges together. Crimp edges with fork. Boil in boiling water  about 30 minutes.    These may be made in advance. Before boiling, place on lightly floured wax  paper cookie sheet and place in freezer until fast frozen. Separate and put  into freezer bag until ready to use. To cook, boil in water before placing  in soup.    Posted to JEWISH-FOOD digest by dj-ring@juno.com (David and Janet Ring) on  Aug 30, 1998,

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Nutrition

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Serving Size: 1 Serving (1411g)
Recipe Makes: 1 Servings

Calories: 3220
Calories from Fat: 1351 (42%)

Amt Per Serving		% DV

	Total Fat 150.1g	200 %
	Saturated Fat 52.6g	263 %
	Monounsaturated Fat 61.1g
	Polyunsanturated Fat 12.3g
Cholesterol 2645.1mg		814 %
Sodium 2001.8mg		69 %
Potassium 2399.5mg		63 %
Total Carbohydrate 269.6g		79 %
	Dietary Fiber 10.9g	44 %
	Sugars, other 258.8g
Protein 184.6g		264 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3220

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