Kasha Kreplach
Delicate kreplach pouches are filled with a mixture of kasha, sauteed onions and seasonings, and are simmered in golden chicken soup. Serve in soup or fried as an appetizer for your next family gathering.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20 kreplach
Ingredients
For the Kreplach
- 2 cups flour
- 2 eggs
- 1 tbsp. water
- 1/2 tsp. Kosher salt
For the Filling
- 1 cup minced onions
- 3 tbsp. butter or chicken fat (use chicken fat if you are making a Kosher meal)
- 1 1/2 cups cooked kasha
- 1/4 tsp. freshly ground pepper
Instructions
Prepare the Kasha Filling
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In a medium saucepan, brown the onion in the butter or fat. Stir in the kasha and pepper. Set aside.
Prepare the Kreplach
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Place flour on a board and make a well in the center. Place the eggs, water and salt into the well. Work these into the flour with one hand and knead the dough until smooth and elastic with the other hand.
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Roll the dough and stretch it as thin as you can without tearing it. After you roll it out, cut it into 3-inch squares and place a tbsp. of kasha filling onto center of dough. Fold dough over so the kreplach is a triangle and press the edges together with a little water to seal it.
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Cook kreplach in boiling, salted water or chicken soup for 20 minutes. You can serve them immediately in the soup. If you wish to fry the kreplach, just remove them from the boiling water or soup and fry them in hot canola or vegetable oil for 3-4 minutes on each side until golden brown.