Kreplach

Kreplach are often made for the Purim feast. They are dumplings filled with meat, onions, and spices. They can be served in chicken soup (similar to won ton soup) or fried and served as a side dish. This recipe is for ground beef kreplach but you could also use chicken or other vegetables to make a vegetarian version. If you prefer, you may leave the cinnamon and walnuts out of this recipe.

Step: 1

In a large skillet, heat oil over medium heat and add beef, onions, salt and pepper to taste, cinnamon, and nuts; cook until beef is no longer pink. Remove from heat and let cool.

Step: 2

In a large mixing bowl, combine flour, salt, eggs, and water; mix until dough is smooth. Roll the dough into a ball and cut into 10 pieces.

Step: 3

On a floured board, roll flat each piece of dough; cut out 5 circles, about 3 inches in diameter. Place about 1 teaspoon of meat filling in the middle of each circle; fold the dough over and seal the edges with a small amount of water.

Step: 4

Bring a large pot of lightly salted water to a boil; drop in kreplach a few at a time. Cook for 4 minutes or until kreplach float to the top. Remove with a slotted spoon; serve.

Per Serving: 527 calories; protein 25.8g; carbohydrates 29.4g; fat 33.2g; cholesterol 131.6mg; sodium 244mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do double-duty .