There are various theories to explain the tradition of eating kreplach onPurim,but no one really knows why or when the dumplings appeared on thePurimmenu.Nevertheless,kreplach have become a traditional favorite dish for Purim as well as for other Jewish festivals.The following recipe is reprinted with permission fromThe Jewish Holiday Kitchen(Schocken Books).
Makes about 60
Meat Filling
1 small onion,chopped
3/4 pound ground meat (at least half cooked) or leftover brisket,chopped
1 egg
Salt and pepper to taste
1.Saute the onion with the ground meat.Remove excess fat.
2.Combine with the egg and salt and pepper to taste.
Noodle Dough
3 eggs
3/4 teaspoon salt
2 tablespoons water
2 cups all-purpose flour
1.Beat the eggs slightly.Add salt,water,and enough flour to make a medium-soft dough.Knead well by hand or in the food processor.Divide the dough into 2 balls.Cover with a moist towel.
2.Working quickly,roll out 1 ball of dough very thin with a rolling pin and cut into 6 strips,each 1-1/2 inches wide.Then cut into pieces 1-1/2 inches square.
3.Place 1/2 teaspoon meat mixture on each square.Fold into a triangle and press edges together firmly,using flour to bind.Leave as is,or press together two of the ends.Repeat with the second ball of dough.
4.Drop into boiling water and cook,uncovered,15 minutes.