Neither capellettis nor pirogis: the Kreplaj look alike, but are not really the same...
Ingredients
Dough
1 pound of white flour 0000
5 eggs
1 tablespoon of oil
1 teaspoon of salt
Filling
1 pound of meat: flanken, roast beef, or any meat juicy and not very hard after cooking
1 leek
1 onion
1 green onion
1 celery sprig
Cold water
Salt
3 large onions, cut into squares
Oil
1 egg
Directions
Filling
Put the meat and vegetables in a pot along with the cold water and salt
Boil for 2 hours over medium heat
Let the meat cool, shred and chop with a knife
In a pan, fry the onion until golden brown
Remove excess oil
Mix the meat with the onion and 1 egg
Let cool
Dough
Beat the eggs with salt and oil, add the flour slowly and mix until malleable
Let it rest covered in the fridge for 1/2 hour
Stretch the dough with a rolling pin on a floured board or table until it is about 0,1 inch thick.
Cut with round cutter of approximately 1,5 inches
Place a small amount of the filling in the center and fold in the middle, seal all the ends well (or the filling will escape)
Cooking
Put water with salt in a pot. When it’s boling, add the kreplach and cook 10 to 15 minutes, according to the thickness of the dough
Strain nd serve the kreplach with chicken broth
