Source: Oded Schwartz

Makes about 30 small Kreplach.

Ingredients - For the dough: 350g sifted flour 3 eggs (size 3) 2 - 3 Tbsp. cold water Preparation: 1. Place the flour and eggs in a food processor fitted with a metal blade and process for a minute or so. Sprinkle with the water and go on processing for a minute or two. 2. Transfer onto a floured kneading board and kneed for at least 5 minutes, or until the dough is smooth, silky and elastic. Divide the dough into 2 equal parts. Roll into balls and cover with a moist tea towel and rest for at least 30 minutes. Ingredients: Cheese filling 300g curd cheese (Urda or Ricotta) 1 egg 1 Tbsp. sugar Pinch of salt Pinch of black pepper Place all in a small bowl and mix well. Preparation: 1. Work each ball separately and keep the other cover to prevent drying. Roll thinly to a 30 cm X 30 cm square. Cut into 16 7.5cm squares. 2. Put a heaped teaspoon of filling in the centre of each square and brush a little water on the edges. Fold corner-to-corner forming a triangle. Press well to avoid bursting. 3. Boil slightly salted water in a large pan. Drop the Kreplach a few at the time and bring to the boil. Boil for 4-5 minutes or until tender. 4. Drain and fry crisply in clarified butter and serve with sour cream. Or drain and serve with melted butter and sour cream.

Section: Holiday