Main Courses: Kreplach
By Freya (Blitstein)
Related to: Polonnoye (Town),
This is of course, fleishig, and enjoyed any time she
had leftover meat. The refinements were made by Freya's mother, Sarah
Kramer Blitstein.
FILLING:
2 lbs cooked meat, coarse ground (Any type of Roast)
2 slices liver, cooked and coarse ground
Salt and Pepper to Taste
Schmaltz or gravy to keep meat mixture from crumbling.
6 Cups Flour
5 Beaten Eggs (or 6, if small)
1 ½ to 2 Tsp. Salt
¼ to ½ Cups water
Large bowl or baking dish for storage.
Mix well and knead, using flour on board.
Roll out thin and cut into perfect squares. (How big?)
Fill and fold dough into triangles.
Boil about 20 – to 25 minutes until tender.
GENTLY lift out and place immediately in cold water.
When cooled – drain and arrange in layers (use Saran Wrap between
layers so they don't stick to one another.)
