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# Kreplach (Filled Dough Dumplings)

Soft dough dumplings filled with ground beef and cooked in chicken soup. I serve them at the meal before Yom Kippur.

## What you need

### For the dough

- 1 cup Water
- 1 tsp Salt
- 2 cups All-purpose flour
- 2 Egg yolks
- 1 tbsp Olive oil

### For the filling

- 4 tbsp Canola or olive oil
- 1 Chopped onion
- 1⅛ lb Ground beef
- 1 Egg
- Salt
- Pepper

### For cooking

- Chicken soup

## How I make it

### The dough

1. Bring 1 cup of water with 1 teaspoon of salt to a boil. Remove from the heat and add 1 cup of flour all at once.
2. Stir vigorously and transfer the dough, which at this point looks like a lumpy mass, to a work surface.
3. Add the second cup of flour and knead vigorously. While kneading, add the egg yolks and the olive oil, and continue kneading until the dough is soft and pliable.

### The filling

1. Heat the oil in a skillet and sauté the onion until translucent. Season with salt and pepper.
2. Add the ground beef and cook for a few more minutes, stirring, until the meat is partly cooked.
3. Remove from the heat and cool to room temperature. Add the egg and stir.

### Shaping and cooking

1. Lightly flour the work surface and roll out the dough to the desired thickness.
2. Cut out circles with a regular drinking glass and place a generous spoonful of filling in the center of each circle.
3. Moisten the edges of the dough slightly, fold in half, and press the edges to seal.
4. Bring the chicken soup to a boil (or use a much more diluted soup with lightly salted water) and cook the kreplach in it in batches.
5. When the kreplach float, cook for 1 more minute.

## What I've learned

- I choose the thickness of the dough by taste. Some people like it thick and some prefer it very thin.

Source: https://chefef.com/en-us/recipes/kreplach/