Kreplach recipe for Sukkot!

Preparation for Dough:

1. In a spacious mixing bowl, combine flour and salt.
2. Add an egg, an egg yolk, and water to the flour mixture. Use a wooden spoon or, if preferred, a food processor fitted with the metal blade to blend until a soft, smooth dough forms.
3. Cover the dough with plastic wrap and refrigerate for at least 30 minutes or overnight for best results.

Preparing the Kreplach:

1. When you’re ready to make the kreplach, bring a large pot of water to a boil, seasoning it generously with salt.

For the Filling:

1. In a separate bowl, thoroughly mix the beef, and if desired, finely chopped onion and pepper.
2. On a well-floured surface, or if you have one, using a hand-cranked pasta maker, roll out the dough as thin as it will go.
3. Cut the dough into three-inch squares, and you should have about 32 of them.

Assembly:

1. Place half a teaspoon of the prepared filling in the center of each dough square.
2. Fold the squares over to create triangles and firmly pinch the edges to seal them.
3. Gently place the finished kreplach into the boiling water, ensuring they don’t stick together. You can use a wooden spoon to gently stir them to keep them separate.
4. Allow the kreplach to simmer in the boiling water for approximately 20 minutes.

Finishing Touches:

1. If you notice any kreplach sticking together in the pot, use the wooden spoon to separate them gently.
2. After the 20-minute simmering period, remove the kreplach from the pot with a slotted spoon or wire skimmer.
3. Serve the freshly cooked kreplach right away in hot soup, or if you prefer, you can freeze them for later use.

Enjoy your delicious homemade kreplach!