Title: Vegetarian Kreplach (Small Savoury-Filled Dou
Categories: Vegetarian Side Jewish
Yield: 1 Servings

		VEGETARIAN KREPLACH (SMALL SAVOURY-FILLED DOUGH POCKETS)
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INGREDIENTS
		1/4-1/2 ts Sea Salt
2	c	Wholewheat Flour (self-raising brown)
3		Eggs, free-range
1		Tb Water
1/2	x	Filling recipe
PROCEDURE
1		Mix the salt into the flour, then make a well in the middle.
		[Makes About 24]

the eggs slightly and pour them into the well in the flour. 2. Add the water and knead the ingredients into a stiff dough. 3. Roll the dough out thinly on a floured surface then cut into small squares measuring 2 1/2 to 3 inches. 4. Place a heaped teaspoonful of your chosen filling on the center of each square. 5. Moisten your fingertips with water and seal the squares to form triangles. 6. Drop the kreplach into boiling, salted water and remove them with a slotted spoon after about 15 minutes. 7. Serve them hot in clear soup. NOTE: For the filling, use Lentil Klops (see Klops I recipe), adding a little water or vegetable stock to moisten the filling. Also, any leftover kreplach are very good with mushroom sauce (see below) and cheese. MUSHROOM SAUCE: 1 m Onion; chopped 1 ea Garlic Clove; sliced X Sunflower oil; for frying 2-3 c Button Mushrooms; chopped 1 tb Parsley, fresh; chopped 1 tb Wholemeal/Wholewheat Flour X Sea Salt, Freshly ground 2/3 c Hot Vegetable Stock Black Pepper and Paprika 1. Lightly fry the onion and garlic in a little oil until they are have softened, then add the mushrooms cook for bout 10 minutes and then add parsley. 2. Stir in the flour, season to taste with sea salt, freshly ground black pepper and paprika. Slowly add the hot stock, stirring all the time, until it has thickened. Add hot water if sauce becomes too thick. SOURCE: Jewish Vegetarian Cooking by Rose Friedman (ISBN 0 7225 2471 4) Transcribed By: S. Lefkowitz

Submitted By SAM LEFKOWITZ

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