Kreplach or Ravioli Dough

Parve, Vegetarian, Dairy Free, Naturally Gluten Free becomes dairy or meat depending on your filling

Sufficient for 12 -18 largish kreplach

It is the chickpea flour that holds this dough together with the eggs - it becomes very strong tasting if you use all chickpea flour and one then has to adjust the egg and water ratios. Don't try to make tiny ones unless you have infinite patience! - Good Luck

150g (5 ½ oz ) Rice Flour
plus a extra to help roll.
75g ( 3oz) Chickpea (gram) flour
2 large eggs
2 tablespoons water
Pinch salt

Sieve the flours if lumpy into a bowl, make a well in the centre add eggs and mix to a dough adding enough of the water to bind it - knead for a minute till pliable. The dough needs to hold but not be too sticky or too dry - flours can vary from batch to batch and uptake different amounts of liquid so you may need to add a little more flour or water.

Rest the dough for 30 minutes in the fridge. Divide into 3 for ease of handling and roll each section on a board but between non stick paper which has been dusted with rice flour - really helps.

Lift top sheet of paper away dust with flour again - replace paper and flip board over, remove board and second sheet of paper you should have a rectangle of dough. Cut into large squares - easiest shape.

Either gently ease a square off at a time using a knife under each square, place in hand put some filling in centre and press together to seal; or place filling to one side of square and fold to form a rectangle.

You can either cook straight away in boiling salted water for five minutes or set aside for 30 minutes to help them set. The bundles will double in size when cooked and float.

Gluten Free Kreplach or Ravioli Dough