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JEWISH KREPLACH - A delicious dumpling soup

Most countries have their dumpling soup. This is a delicious recipe of the Jewish version.



●  2 cups unbleached white flour
●  2 eggs, beaten
●  1 teaspoon salt
●  2 tablespoons rendered chicken fat (Schmaltz)
●  2 medium onions, chopped
●  2 firmly packed cups boiled beef cut into slices (cooked flanken is best, but all leftover boiled or potted beef will do)
●  1/4 teaspoon allspice
●  Salt and pepper to taste
●  Chicken soup, store-bought or homemade


1.  Mix together the flour, eggs, and salt, as if making pasta. You will probably need to add about 5 to 6 tablespoons of water to
      reach the desired elasticity in the dough. Work it on a floured board, kneading for about 10 minutes. When it's smooth and
      elastic, pull it into something resembling a square. Cover with plastic wrap and let sit at room temperature for about 20 minutes.

2.  Place the chicken fat in a heavy saute pan over high heat. Add the onions and saute until the onions are medium-brown, about
     10 minutes. Place the onions in the work bowl of a food processor, and add the sliced beef and allspice. Puree until smooth. Taste,
     and season well with salt and pepper.

3.  Roll out the kreplach dough into a large square, about ¼ inch thick.  Cut into smaller squares, about 2-inches each. You should
     have about 24 squares. Divide the beef mixture among them, placing a tablespoon or so of the beef mixture on the center of each
     square.  Triangular kreplach are traditional; fold each square once to form a triangle, then pinch the edges with your fingers. You
     could  also make square or rectangular kreplach, depending on how you fold and pinch.

4.  To cook the kreplach, drop them in a pot of boiling chicken soup.  Traditionally, they are cooked for half an hour or so, until the
     noodle is soft. An alternative, giving the noodle a more Italian bite, is to cook them for 15 minutes. Serve the kreplach in soup,
     3 to 4 to each bowl.**SEE COOK'S NOTE**

1.  Though it is traditional to serve these kreplach in chicken soup (3 to 4 per bowl), they can also make a terrific Jewish “pasta
     dish”.    For authenticity's sake, you can't use dairy products in the sauce but a thickened saute of mushrooms (in a vegetable
     oil,  of course) would be a great topping.

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