Ver es ligt afn oyvn, krigt nit keyn beygl
Bernstein, 59, p.7
    1. Dough: 
    • 1 1/2 cups flour 
    • 1/2 cup water 
    • 1 tbs. sunflower oil 
    • 1 egg 
    2. Filling: 
    • 2 cups cooked meat - ground 
    • 1 egg 
    • 1 tbs. chicken fat 
    • 1 onion, chopped and sautéed 
    • salt and pepper- to taste 
    • seasonings and herbs (chopped fresh dill and parsley)  to taste

Melt chicken fat, add onions; sauté until golden. Add grounded cooked meat, chopped fresh dill and parsley, egg, salt and pepper. 

Put flour on kneading board. Make a hole in the center, add water, egg, and sunflower oil. Mix with  hands, kneading into a smooth dough. Add more flour if mix becomes sticky. 
Cut the dough into 3 portions for easier handling. Keep unused parts covered until using. Roll dough out on floured board fairly thin and cut into circles using a cookie cutter or the rimmed end of a drinking glass. Place spoonful of filling in the middle of each circle (see scheme (1)). Fold in half to make a semicircular enclosure (2), press edges firmly to seal, then join the 2 ends together like a ring to make ravioli-like shape and pinch (3). If the dough is dry, moisten the edges with water to help it adhere. Be certain to seal the kreplakh well or it will burst while cooking.  Repeat this with the rest of the dough and fillings. Leave kreplakh on a floured board for 15-20 minutes before cooking. You can freeze the kreplakh at this point. To do this, place them on a on floured board in the freezer and, when frozen, transfer to plastic bags. To cook the kreplakh, boil them in salted water until they rise to the top; drain. Can be served in soup, or sauté in chicken fat or oil. 

Background: Pomegranate by Alexander Vaisman
© Shura Vaisman, 1997
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Family Recipes  -  Shtetl kitchen
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