The dough is made by hand by lightly beating the eggs with salt while adding flour gradually, working it in with a fork at first and then the hands until all ingredients are well mixed and it holds well together. One large egg, a pinch of salt, and 1 cup of all-purpose flour is used in this process. Next, the dough is kneaded for 10 to 15 minutes until the dough is smooth and elastic, adding some more flour if it is too sticky or water if it is to dry. Then plastic wrap is put on the dough to dry for 20 minutes (Roden, 152).
The folding and shape of the kreplach has a large significance in Jewish culture and may be the most important characteristic of the kreplach. The dough of the kreplach is rolled out as thinly as possible. Then it is folded over and over until it becomes a flattened scroll. After that, the dough is cut across into pieces 2.5 inches wide and unrolled into strips, piled up and cut into squares. Next a teaspoon of filling is put in the middle of the square and folded over diagonally so one-point meets the opposite point making a triangle. The edges are pinched together and twisted into a ring. This is done by bringing the two longer points of the triangle together and pressing them together firmly (Roden, 152). This triangle shape of the kreplach is very important because it is said to represents the three-pointed hat of Haman, a man who tried to eliminate the Jews (Marks, 330).
