I made this recipe up...mother of invention...when I was looking for a short-cut, quick and easy recipe, to making the kreplach I did every year for Erev Yom Kippur and Hoshana Rabbah. It accomplishes the same purpose of red meat surrounded by white dough, to sweeten severity with chessed.
- Cook Time
- Prep Time
- 1 box of kneidlach mix
- ½ pound ground meat
1. Follow knaidlach recipe on the box of Streit's or any other matza meal.
2. Fill the middle of the matza ball with a dime size of chopped meat (or other) and refrigerate to solidify.
3. Proceed to boil.
Please give credit where credit is due!