The kreplach are triangular pouches of dough filled with ground beef and vegetables. They are eaten as a separate dish or served in a simple broth. These savory bites are traditionally served on festive Jewish holidays. Smart Recipes, European Recipes, Beef,Eggs,Grains Recipes, Recipes Beef,Eggs,Grains European Ground Beef Kreplach Ground Beef Kreplach Recipe | PT50M Serves 4 Ingredients: 2 Cups All-Purpose Flour 1 Teaspoon Salt 0.25 Teaspoon Freshly Ground White Pepper 2 Tablespoons Water 4 Eggs 1 Egg & 1 Teaspoon Water 1 Small Onion 0.75 Pound Ground Beef 2 Tablespoons Extra Virgin Olive Oil Combine oil, onion and ground beef to a skillet and sauté over medium heat for 6 minutes. Stir in 1 egg, 1/4 teaspoon salt, and pepper. Keep cooking until meat is lightly browned. Set aside. Beat 3 eggs with 3/4 teaspoon of salt and water. Add flour and knead to form a dough. Divide the dough into two equal halves and cover with a clean damp towel to keep the dough moist. Roll one-half of the dough into a thin sheet using a rolling pin. Cut the sheet into six 1-1/2-inch wide strips. And then into the squares of 1 1/2-inch squares. Add 1/2 teaspoon of ground beef mixture on the dough squares. Fold the edges to form triangles and tightly seal the edges, binding with the egg wash. Boil dumpling in lighty salted water for 15 minutes. Serve in a light chicken broth.

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