Although it is an Ashkenazic tradition to eat filled kreplach on Simchat Torah, I don’t need any reason to eat kreplach. It’s one of my favorite foods of all time.
Meat Kreplach
dough:
2 cups all-purpose flour
3/4 teaspoon salt
3 large eggs, beaten
2-3 tablespoons cold water, approximately
chicken soup or a saute pan and vegetable oil
Place the flour, salt and eggs in a food processor. Process, gradually adding just enough water for a ball of dough to form. Wrap the dough in plastic wrap and let rest for at least one hour. Roll the dough, a portion at a time, on a floured surface until the dough is very thin (less than 1/8-inch). Cut dough into 2-1/2 to 3-inch squares. Place one heaping teaspoon of filling in the center of each square. Fold the dough over the filling to make a triangle. Pinch the dough together to seal the edges (if necessary wet two edges of the square before folding). Bring a large pot of water to a boil. Add the kreplach about a dozen at a time, lower the heat to a simmer and cook for about 15 minutes, or until they are tender. To serve, place the cooked kreplach in chicken soup and cook for 4-5 minutes. You may also fry the kreplach (on one side until golden brown) in vegetable oil.
filling:
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium clove garlic, finely chopped (optional)
12 ounces chopped, cooked beef
1 large egg
1 teaspoon paprika
salt and freshly ground black pepper to taste
Heat the vegetable oil in a sauté pan over medium heat. Add the onion and garlic and cook, stirring frequently, for about 2-3 minutes, or until the vegetables have softened. Place the meat in a bowl. Add the softened onion (and garlic), egg, paprika and salt and pepper to taste. Mix thoroughly.