Kreplach with several fillings

Yield: 5 servings

Measure Ingredient
½ teaspoon Salt
2 \N Eggs; slightly beaten
2 cups Cooked chicken; minced
1 tablespoon Onion; minced
2 cups Broiled chicken livers
2 \N Eggs; hard boiled
1 \N Onion; small minced
2 cups MEAT; Cooked and ground*
1 \N Egg
2 cups Cottage cheese; farmers, dry
3 tablespoons Bread crumbs; fine soft
1 \N Egg
2 cups Flour; unsifted (scant)
1 \N Egg
\N \N Salt and pepper; to taste
\N \N Salt and pepper
1 tablespoon Scmaltz; chicken fat
1 tablespoon Onion; minced
\N \N Salt and pepper
2 tablespoons Onion; minced
\N \N Salt and pepper






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" squares. Place one T of filling in center of each square and fold to make a triangle. Crimp edges with a fork and cook in boiling water. If you have a pasta machine (or I sometimes use FP go for it. 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. Each of these recipes makes about 30; figure at least 3 each

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