Kreplach for Soup - Better Batter Gluten Free Flour

Kreplach for Soup

Nothing says love like Grandma’s cooking! This recipe was submitted to us by one of our customers in Tuscon AZ who says that this meal is a family favorite. Kreplach, for those who don’t […]

Jackie Quast's Kreplach

Nothing says love like Grandma’s cooking! This recipe was submitted to us by one of our customers in Tuscon AZ who says that this meal is a family favorite. Kreplach, for those who don’t know, is a Jewish meat dumpling that is served in soup/broth. Traditionally served at Purim to remember Haman’s three cornered hat, it’s great to serve any time and can be scaled up or down to feed a few or a crowd.

Kreplach(Makes 10):

Wrappers:

1 C (4oz or 113g) Better Batter flour
1 1/2 T Vegetable oil
3/4 t salt
1/2 t sugar
1/2 C plus 1 T warm water

Filling:
Use cooked ground beef or finely chopped leftover beef or chicken. Season with salt and pepper. I add a bit of dry potato flakes mixed with a bit of water just to hold everything together. You should end up with about 1/2C to 2/3 C of filling.

Mix the dry ingredients. Add the oil and water to the dry. You might to add a tiny bit more water to be able to mix and form into a ball. Roll into a rectangle between two sheets of plastic wrap. Cut into 3″ squares. Put about a heaping teaspoonful of filling in the middle. Fold into a triangle and squeeze the edges together. Take the two ends of the longest side and bring together. Squeeze ends. Put in pot of boiling water that has about 1 t salt added and cook for about 5-6 minutes. Drain. Put into chicken soup.

For another step (just like my grandma) spray a non-stick fry pan and fry the kreplach until they are a bit brown. Then put into soup.

 

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