Cheese kreplach PDF Print E-mail

Cheese Kreplach

Dough
Pinch of salt
Flour - enough to make a stiff dough as for noodles
1 egg
1 tablespoon cold water

Make a well in the center of sifted flour and salt and add egg and water. With a fork stir together to make the noodle dough. Roll out to 1/8-inch thickness. Cut into 2 1/2-inch squares and fill each with Cheese Filling.

Cheese Filling
1 pound dry cottage cheese
2 egg yolks or 1 whole egg
2 tablespoons sour cream
1/4 teaspoon salt
Sugar and cinnamon, to taste (if served with sour cream)
Dash of white pepper (if served with hot milk)

Drop prepared kreplach into rapidly boiling water, one at a time. Cook, covered, for 10 minutes. Uncover and reduce heat for 5 minutes. Drain. Drizzle with additional butter and brown under broiler flame. Serve with cream cheese and sour cream.

Serves 4 to 6.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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