Delicious Kraplak for the Purim feast: chicken, beef or potato filling

Ingredients:

For the dough:

2 eggs

1/4 cup oil

2 cups flour

1/4 cup lukewarm water

A pinch of salt

How to prepare: 

• Knead into dough, roll out, cut into circles with a glass and fill with your favorite filling - chicken or beef.

For the chicken filling: 

Cooked chicken (from the soup) crumbled with a fork

A few breadcrumbs

1/2 egg

Fried onions

A little salt

For the ground beef filling:

1 large onion, cut into small cubes and fried until golden brown

250 grams of minced meat

A little salt and pepper

• Fry the minced meat together with the onion until it changes color.

• Place the minced meat on a plate with paper towels to absorb all the oil.

• Cool and chop the filling well with a knife.

• Mix with a little salt and pepper

For the potato filling:

1 medium-sized potato, cooked until fully tender, mashed well

1 large onion, cut into small cubes and fried until golden brown

A little salt and pepper

Mix well.

Preparing the kraut:

• Mix well and fill the crepe dough.

• Seal the edges with a fork.

• Boil a pot of water and a little salt.

• Slide the kraut into the boiling water

• Cook for about 20 minutes

• To serve beautifully: Grab both ends of the krapelach and join together by pressing with your fingers - as in the picture (click on it to enlarge):

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