Polish kreplach – Polish dumplings

Ingredients for 4 servings:

• 3 eggs
• 250 g flour
• 1 pinch of salt
• 300 minced meat
• 1 large onion(s)
• salt and pepper
• n. B. herbs
• 250 g potatoes, floury
• 50 g mushrooms, e.g. chanterelles or porcini mushrooms
• 1 large onion(s)
• n. B. herbs

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

with vegetarian option

Whisk the eggs. Gradually add the salt and flour and knead everything into a pasta dough. Let it rest for half an hour. For the filling, finely chop the onion and fry it with the minced meat, then season. For the vegetarian filling, peel, boil, and finely mash the potatoes. Finely chop the onion and mushrooms and fry them in a pan. Mix with the potato mixture and season. Roll out the dough thinly and cut into rectangles or cut out round shapes. Place a teaspoon of the desired filling in the center of each piece of dough. Moisten the edges and fold them over, pressing firmly together so they don’t open during cooking. Cook the kreplach in boiling salted water or broth over medium heat for 15 minutes and serve.