(reprinted with permission from “Jewish Art Calendar” published by A cable to Jewish Life www.cablejew.com)
2 cups flour
Â½ tsp. salt
3 Tbsps. oil
2 egg yolks
Â½ cup water
1 Â½ tsps. baking powder or baking soda
Combine flour, salt, and oil. In a separate bowl, beat egg yolks, water and baking powder (or soda). Add to flour mixture. Knead and rollout, thinly, on floured surface. Cut into 3 inch squares or circles.
1 onion, diced
2 Tbsps. oil
1 cup ground cooked meat or chicken
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. matzoh meal
Saute onion in oil. Add chopped meat and brown for 5 minutes. Remove from heat and cool.
Add salt, pepper, egg and matzoh meal, and mix well.
Fill center of each square or circle of dough with meat mixture. Fold into triangles, or bring both sides and bottom together towards center, pinching together, and thus forming a triangle.
Place folded triangles in lightly salted boiling water for approximately 20 minutes until kreplach float to top.
When ready, remove from pot and serve in soup or as a side dish.
For firmer kreplach, fry in heated oil in skillet over medium flame until golden brown on both sides.