Kasha kreplach

Makes around 24

Ingredients

Dough
1 recipe of soup noodle dough
1 egg, lightly beaten (for egg wash)

Filling
1 cup minced onions  
1 tablespoon olive oil 
1 l/2 cups cooked kasha
1/2 teaspoon low sodium salt 
1/4 teaspoon pepper

Instructions

Filling
Heat the oil in a large nonstick pan. 

Lightly brown the onions in the oil.

Remove pan from the heat. 

Stir in the kasha, salt and pepper. 
 
Dough
Roll out the dough and make sure it doesn't dry out. 

Cut the dough into three-inch squares. 

Brush egg wash around the edges of the inside of the squares. 

Place a tablespoon of the filling in the centre of each square. 

Fold the dough into a triangle. 

Press the edges together, using the egg wash to bind. 

Cook in boiling salted water or soup for around 20 minutes, until they rise to the top. 

If cooked in soup, serve with the soup.

If cooked in water, either fry in a small amount of olive oil in a nonstick pan or serve as is.

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