Dumplings for Soup: Kreplach Dough and Meat Filling
Makes 24
Dough
2 cups sifted all-purpose flour
¼ teaspoon salt
2 eggs
2 tablespoons water
Filling
3 tablespoons oil
¾ pound ground beef
1 onion, grated
2 tablespoons chopped parsley
½ teaspoon freshly ground pepper
½ teaspoon salt, or to taste
For serving
Clear soup, optional
Butter, optional
Make the dough: Sift together the flour and salt onto a flat surface. Make a well in the center. Place the eggs and water in the well. Quickly blend the eggs and water with a fork. Then, with your hands, work the flour into the eggs until a dough forms. Knead until smooth and elastic. Cover with a damp kitchen towel while preparing the filling.
Make the filling: In a large skillet, heat the oil over medium heat. Add the meat and brown well, breaking it up with a wooden spoon, about 5 minutes. Add the onion, parsley, salt, and pepper and sauté for about 10 minutes. Remove from the heat and cool for 15 minutes.
On a lightly floured surface, roll the dough as thin as possible. Using a pastry wheel or sharp knife, cut into 2-inch squares. Place a heaping teaspoonful of meat mixture on each square. Fold the dough over the filling to form a triangle, and seal the edges well.
The dumplings may be prepared several ways. They may be dropped into a boiling clear soup, and for 15 minutes, and served in the soup. They may be cooked in plenty of boiling water and served tossed in butter and lightly salted. Dumplings may also be sautéed on both sides in butter until golden.
