Title: Kreplach with Kasha-Spinach Filling
Categories: Appetizer Jewish Grain Mushroom
Yield: 48 Servings

4	c	Flour
1/2	ts	Salt
4		Eggs
2	tb	Oil
1	c	Buckwheat groats
1		Egg -- lightly beaten
3	tb	Olive oil
2	c	Chicken stock -- boiling,
		Or
2	c	Boiling water
1	md	Onion -- finely chopped
1/2	c	Mushrooms -- finely chopped
1	bn	Spinach -- washed, blanched
		Salt -- to taste
		Pepper -- freshly ground,
		Dough--
		Kasha-spinach filling--
		Drained, chopped
		To taste

For Dough: Place the flour and salt on a wooden pastry board and make a well in the center. Breadk the eggs into the well and add the oil. With a fork, beat the eggs and oil, gradually drawing the flour from the edge of the well and incorporating it into

For Filling: In a bowl, stir the kasha and egg until all the grains are coated. In a large heavy skillet, heat 1 tablespoon of the oil over medium heat. Add the kasha and stir constantly until the grains are separated and dry, 2 to 3 minutes. Add the sto

For kreplach: Cut the thinly rolled out dough into 3-in. squares. Place 1 teaspoon of kasha filling in the center of each square; brush the edges with water and fold the dough into a triangle; pinch edges to seal. Place on a towel-lined baking sheet. Rep

From the recipe files of Carole Walberg

Recipe By : Judy Zeidler, The Gourmet Jewish Cook

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