Cheese filling for kreplach

Yield: 20 Servings

Measure Ingredient
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)
¾ teaspoon Salt
¼ teaspoon Pepper

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, .

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