Yield: 20 Servings
|2 cups||Baker's or pot cheese; ricotta; or creamed cottage cheese; sieved|
|2 \N||Egg yolks|
|1 tablespoon||Sour cream (omit if using creamed cottage cheese)|
From: Ruth Heiges <heiges@...>
Date: Sat, 10 Aug 1996 20:25:29 +0300 (IDT) Again, from Memoirs & Menus, by Georges Spunt. These are different from the usual meat fillings; one meat, one dairy.
Blend ingredients together until thoroughly mixed. Fill kreplach dough, seal, and cook in boiling salted water for 15-20 minutes.
Remove carefully with a slotted spoon onto a heated platter.
Pour ½ cup (1 stick) melted butter over the kreplach and serve with cold sour cream.
JEWISH-FOOD digest 312
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .