Kreplach with Several Fillings
Yield
10 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Noodle dough | |||
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
slightly beaten |
|
| 2 | cups |
all-purpose flour
unsifted, scant |
|
| Chicken filling | |||
| 2 | cups |
chicken
cooked, minced |
|
| 1 | tablespoon |
onions
minced |
|
| 1 | each |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Chicken liver filling | |||
| 2 | cups |
chicken livers
broiled |
*
|
| 2 | large |
eggs
hard boiled |
|
| 1 | each |
onions
small minced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | tablespoon |
schmaltz (chicken fat)
|
|
| Meat filling | |||
| 2 | cups |
ground beef
cooked, ground, * |
*
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
onions
minced |
|
| 1 | x |
salt and black pepper
|
*
|
| Cheese filling | |||
| 2 | cups |
cottage cheese
dry |
*
|
| 3 | tablespoons |
bread crumbs
fine soft |
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
onions
minced |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Noodle dough | |||
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
slightly beaten |
|
| 473 | ml |
all-purpose flour
unsifted, scant |
|
| Chicken filling | |||
| 473 | ml |
chicken
cooked, minced |
|
| 15 | ml |
onions
minced |
|
| 1 | each |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Chicken liver filling | |||
| 473 | ml |
chicken livers
broiled |
*
|
| 2 | large |
eggs
hard boiled |
|
| 1 | each |
onions
small minced |
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
schmaltz (chicken fat)
|
|
| Meat filling | |||
| 473 | ml |
ground beef
cooked, ground, * |
*
|
| 1 | each |
eggs
|
|
| 15 | ml |
onions
minced |
|
| 1 | x |
salt and black pepper
|
*
|
| Cheese filling | |||
| 473 | ml |
cottage cheese
dry |
*
|
| 45 | ml |
bread crumbs
fine soft |
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
onions
minced |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
NOODLES:
This is a lost art.
May I add that I usually use wonton skins and make life easy for myself; but once in awhile.
Add salt to eggs, add eggs to flour.
Mix with your hands until the dough leaves the sides of the bowl.
It should be fairly stiff.
Knead until dough is smooth and elastic.
Roll out on a lightly floured board (or on a white cloth).
Roll and stretch until it is paper thin.
Well very thin.
Cut into 3 inch squares.
Place one tablespoon of filling in center of each square and fold to make a triangle.
Crimp edges with a fork and cook in boiling water.
Cook until they rise to the top; about 10 or 12 minutes.
DO NOT COOK IN THE SOUP.
You may warm them in the soup.
FILLINGS.
These days I zap all the ingredients for each type of filling in the FP. leaving the eggs for last.
For the cheese filling, you just want to combine.
I would serve all but the cheese with Chicken Noodle soup.
The Cheese Kreplach are usually served on the side (for a dairy meal) with sour cream.
