[Sca-cooks] kreplach

[Heleen Greenwald]

Start with these recipes. If you like them I can get you more. Also,. the
web page I took them from should be at the bottom of the post.
Phillipa
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Kreplach are like Jewish ravioli. These delectable filled dumplings are
usually added to soups (especially chicken soup). They can also be eaten as
a
side dish, boiled, sauteed in margarine, or fried and served with Onion
Sauce.
Fruit kreplach such as cherry varnishkas, make a good side dish. Meat
kreplach
are often served on Purim, Erev Yom Kipper, or Hoshanah Rabbah, while the
cheese variety is popular on Shavuot or Chanukah.


CLASSIC KREPLACH DOUGH
======================
2 ea Eggs
3-4 tb Water
1/2 ts Salt
pn White Pepper
2 tb Oil
2 c  Flour; sifted

Beat eggs, adding water, salt, pepper and oil. Stir in flour. Mix
until smooth and soft. Add a little flour if too sticky. Knead for 5
minutes. Cover and let rest at least 20 minutes. Divide into 3
parts. Roll out each part into a rectangle 1/8 inch thick. Cut into
3-inch squares or circles and place a teaspoonful of filling in
center. Fold diagonally to make a triangle. Wet edges with cold
water or egg white and pinch to seal. To cook, drop gently into a
large pot of boiling salted water or soup and simmer for 15-20
minutes. serve in soup, or fry in oil and serve as a side dish with
Onion Sauce.

Yields 30 kreplach.
....................

SPINACH KREPLACH DOUGH OR NOODLES:

To make spinach kreplach dough, omit water and oil and add 1/4 cup
of chopped, cooked spinach, drained and squeezed out. Knead for 3
minutes. Let rest for 10 minutes. Roll out into rectangles 1/8 inch
thick. Proceed as directed. For green spinach noodles, roll
very thinly. Let dry and cut into thin strips with a sharp knife.

KREPLACH FILLINGS AND ACCOMPANIMENTS
====================================

MEAT KREPLACH FILLING
~~~~~~~~~~~~~~~~~~~~~
1 md Onion; diced
1 ea Garlic Clove; minced
2 tb Oil
2 1/2 c  Cooked Chicken, Beef or liver; diced or ground
1/8 ts Pepper
pn Cinnamon

In a large skillet, saute onion and garlic in oil over medium heat  until
tender. Add meat and seasonings and cook for 10 minutes while stirring.

SAVOURY CHEESE KREPLACH FILLING
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 1/2 lb Farmer Cheese
1/2 c  Cheddar Cheese; grated
2 tb Margarine; melted
2 ea Eggs; beaten
2 tb Onion; chopped

Mix ingredients together throroughly. Fill dough and seal. Boil for
15-20 minutes, then fry in oil.

SWEET CHEESE KREPLACH FILLING
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 1/2 lb Farmer Cheese
4 tb Sugar
2 tb Margarine; melted
1/2 ts Cinnamon
1/8 ts Salt
2 ea Eggs
1 ts Lemon Rind; grated

Mix all ingredients together thoroughly. Fill dough and seal.

CHERRY KREPLACH (VARNIKAS)
~~~~~~~~~~~~~~~~~~~~~~~~~~
3/4 c  Cherry Juice
2 tb Cornstarch
1 1/2 c  Pitted Cherries (or Blueberries)
Oil for frying

Combine juice and cornstarch in a saucepan. Cook while stirring
until thickened. Stir in cherries (or blueberries) and cook for
another minute. Fill dough and seal. Boil for 15 minutes, then fry
in oil.
....................
ONION SAUCE

2 lg Onions; diced
4 tb Oil
2 tb Flour; sifted
1 c  Water
1/2 ts Salt
1/4 ts White Pepper
pn Cinnamon
1/3 c Cheddar Cheese; grated (optional)

Saute onions in oil until golden, stirring occasionally. Stir in
flour until smooth. Continue stirring and pour in water. Cook until
thickened. Stir in remaining ingredients, adding cheese, if desired,
to serve with dairy kreplach.

Yields 1 1/4 cups.

From: Classic Kosher Cooking by Sara Finkel
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