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Kreplach are a fundamental part of every traditional Ashkenazi Purim meal. While these meat-stuffed delights are enjoyed during multiple holidays, they have a special meaning on Purim. As you know, G-d’s name is notably absent from the Megillah, and the stuffed delicacies signify that Hashem is ever present, even when you can’t see him – much like the meat hides in its doughy outer shell. This is a family recipe.
1 package frozen krepel dough (or homemade)
1 pound ground dark chicken, beef, turkey, whichever you prefer
1/2 cup sauteed diced onions
1 egg
spices (salt, pepper, onion powder, any Moroccan spices if you like, some silan)
Combine ingredients for the filling. Drop a scant teaspoonful of mixture in the defrosted krepel dough. Fold over and press the ends well.
Boil water in a large pot. Add some oil to the water. Drop the kreplach into the boiling water and boil for about seven to 10 minutes or until they rise to the top. Remove from pot, rinse under cold water and place in a disposable pan. Drizzle some oil onto the kreplach to keep them from sticking together. They can be frozen at this point.
Warm them in a soup or just on a baking sheet in the oven until crispy.
Photography by A. Rosenger
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