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Kreplach/Perogen making with Rebbetzin Sarah

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883 0323 0357


As we get ready for Yom Kippur, learn to make Kreplach/Perogen for your chicken soup before the Fast! INGREDIENTS FILLING 300g ground beef / (Veg: 1-2 Potatoes pre-boiled) 1 small onion very finely chopped 1 tablespoon oil or olive oil 1 tablespoon flour Salt and pepper to taste (Optional) ½ teaspoon of any spice (dill, thyme, paprika, etc.) DOUGH (You can use wanton wrappers instead for a more traditonal kreplach) ½ cup oil 1 egg 1 cup water 3-3½ cups flour (or as needed to make an elastic dough) 3½ teaspoons baking powder Pinch of salt

Hosting Organisations

South Caulfield Hebrew Congregation

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