Cheese filling for kreplach
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Baker's or pot cheese; ricotta; or creamed cottage cheese; sieved |
| 2 | Egg yolks | |
| 1 | tablespoon | Sour cream (omit if using creamed cottage cheese) |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
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, .