Classic Jewish kreplach are squares of dough filled with ground meat or chicken, folded into a triangle, boiled and traditionaly served on Purim. These are kreplach with a twist, filled with either a sweet or salty cheese mixture. Dairy and delicious, these will cheese kreplach will melt in your mouth.
Cheese Kreplach
Recipe By Nitra Ladies Auxiliary
- Cooking and Prep: 1 h 15 m
- Serves: 12
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Contains:
Ingredients (15)
Dough
Sweet Filling
Salty Filling
Start Cooking
Make the Kreplach
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Combine ingredients for dough, knead until smooth and soft. Divide into four parts.
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Working with one part at a time, roll out to a quarter-inch thickness. Cut into three-inch squares.
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Combine ingredients for desired filling.
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Place one tablespoonful onto center of each square.
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Fold dough into triangles. Seal edges with tines of fork.
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Drop kreplech into boiling water.
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Cook for 15–20 minutes. Remove with slotted spoon, drain well.
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Prior to serving, re-warm in melted butter or in toasted breadcrumbs.
Credits
Photography and Styling by Sarah Braun
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Cheese Kreplach
Cheese Kreplach
Can I make a cheese kreplach with ricotta cheese? I don't have farmer cheese. Also, would I boil them, bake them or fry them? Thank you. RobertaReplies:
HI Roberta! Ricotta might be a bit looser than farmer cheese, so be careful that the mixture isn't too wet.
Thank you, Chaia. Would I boil them like I do for meat or bake or fry them like a blintze?
Boil them. But sometimes, when I throw caution, and calories, to the wind, I fry them a bit to get them crispy.
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-
Cheese Kreplach
Cheese Kreplach
Can I make a cheese kreplach with ricotta cheese? I don't have farmer cheese. Also, would I boil them, bake them or fry them? Thank you. RobertaReplies:
HI Roberta! Ricotta might be a bit looser than farmer cheese, so be careful that the mixture isn't too wet.
Thank you, Chaia. Would I boil them like I do for meat or bake or fry them like a blintze?
Boil them. But sometimes, when I throw caution, and calories, to the wind, I fry them a bit to get them crispy.
