Kreplach

There is a minhag to eat Kreplach, meat covered with dough, on Erev Yom Kippur.  The Minhag Yisroel Torah brings from the Geulas Yisroel that the reason is because Erev Yom Kippur is a Yom Tov, but it is a hidden Yom Tov as we are allowed to do Milacha on this day.  Therefore we eat meat which is a Mitzva to eat on Yom Tov.  However we hide it inside the dough, as our Yom Tov is concealed in a day of Milacha. For this reason, we also eat Kreplach on Hashana Rabba. (revach.net)

Ingredients:

• 2 cups flour, plus more for dusting
• 4 eggs
• 1/4 cup water
• 1 pound cooked beef, diced
• 1/2 onion, diced and sauteed till transluscent, cooled
• salt to taste
• 1 teaspoon black pepper
• 2 teaspoons sweet Hungarian paprika

1. Make the dough by combining the flour, 2 eggs and water in the bowl of a standing mixer and mixing till the dough is very smooth. You may have to finish it by hand (or do it start to finish by hand). Wrap in plastic and set aside.
2. Make the filling by combining the meat, 1 egg, the onion, salt, black pepper, and paprika in the bowl of a food processor and pulse till it’s pureed. (You can also do this by passing the mixture through a meat grinder then stirring in the egg; if you want the onions to remain chunky, fold them into the mixture after the meat is puréed or ground.)
3. Roll out the dough to less than 1/8th inch thick. Cut 3-inch squares. Put a teaspoon of the meat in the center of each.  Mix the last egg with a little water and brush it on adjacent sides of each square, then enclose the filling in a triangular shape, sealing dry edge to egg-washed edge. Join the two ends of the triangle together to form a little ring, similar to tortellini.
4.  Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop in the kreplach, and cook for 20 minutes. Serve in chicken soup

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