YIELD: 18 Kreplaj
THE DOUGH:
1 ¾ cups of flour
2 eggs
1/2 teaspoon salt
3 tablespoons of oil
STUFFED
1 cup of chopped meat or chicken
1 small onion, sliced into julienne strips
1 teaspoon of salt
THE DOUGH: In a bowl, mix all the dough ingredients. Knead and roll out the dough on a floured surface. Cut into 9 cm squares or circles.
FILLING: In a bowl, mix all the filling ingredients. Spoon a tablespoon of filling onto each circle or square of dough. Close the dough by folding it over and sealing it with wet fingers. Make sure the dough is well sealed.
TO BOIL: Bring salted water to a boil. Cook for approximately 20 minutes, or until the kreplaj float to the surface.
TO SAUTÉ: Heat the oil in the pan. Sauté the boiled kreplach until the edges are golden brown on both sides.
NOTE: The dough will be easier to knead if you leave it wrapped in a damp cloth for an hour.
Source: www.jabad.org.ar