Recipe#10507

Title: Kreplach

From: nona@best.com (Nona Myers) 
 Newsgroups: rec.food.cooking 
 Date: Sun, 20 Oct 1996 22:46:17 GMT 
 Message-ID: <326aa852.1923967@nntp.best.com> 

2 cups flour, plus additional flour for shaping
 2 large eggs
 1/2 tsp salt
 1 1/2 T water
 In a bowl, combine the dough ingredients.  Mix to form a firm dough.
 Remove dough to a well-floured board and knead until it feels smooth
 and satiny.  Cover and let rest for 30 minutes, while you make one
 of the fillings.
 Meat Filling
 2 T butter
 1 onion, finely chopped
 1/2 lb ground beef
 1 tsp salt
 pepper grindings
 In a skillet melt the butter.  Add the onion and saute, stirring
 occasionally, until they are light brown.  Add the ground beef and
 cook, stirring, until meat is no longer pink.  Add the salt and
 pepper, mix well, and remove from heat.  Let cool before filling.
 Cheese Filling
 2 C cottage cheese, farmer cheese or pot cheese
 2 egg yolks
 1 T sour cream
 1/2 tsp salt
 Combine all ingredients and mix with a wooden spoon until well
 blended.
 Kasha filling
 1 c kasha (buckwheat groats)
 1 egg, lightly beaten
 2 C boiling water
 2 tsp salt
 2 T butter
 1 medium onion, finely chopped
 1/2 C finely chopped mushrooms
 1/2 C ground beef
 pepper grindings
 Put the kasha into a heavy pot.  Add the egg and cook over medium
 heat, stirring constantly, until  the grains are separate and dry.
 Add the boiling water and 1 tsp of the salt.  Cover and cook over
 very low heat for 30 minutes.  Melt butter.  Add the onion and
 saute until it is light brown.  Add the mushrooms and beef.   Cook,
 stirring, until beef is no longer pink.  Remove from heat, add the
 cooked kasha, remaining salt, and pepper.  Mix well.  Let cool
 before filling.
 Divide the dough in 2 parts.  Cover one half and roll out the other
 on a well-floured board until it is about 1/8 inch thick.  Repeat
 with remaining dough.  (I use Atlas pasta machine for this).
 Cut the dough into 3 inch squares.  Place about 1 T of filling onto
 the center of each square.  Fold into a triangle and seal.
 Bring 7 to 8 quarts of salted water to a boil, and drop the kreplach
 into it, about 8 to 10 at a time.  Simmer until they float to the
 top and drain.  Repeat
 Serve meat kreplach in soup or separately with lots of melted butter
 and grated horseradish; cheese kreplach covered with melted butter
 and passed with sour cream and a variety of jams; kasha kreplach
 in soup or separately with melted butter.  Makes 40 to 50.