Cheese Kreplach

  • Cooking and Prep: 1 h 15 m
  • Serves: 12
  • Contains:

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.

Ingredients (15)

Dough

Sweet Filling

Salty Filling

Start Cooking

Make the Kreplach

  1. Combine ingredients for dough, knead until smooth and soft. Divide into four parts.

  2. Working with one part at a time, roll out to a quarter-inch thickness. Cut into three-inch squares.

  3. Combine ingredients for desired filling.

  4. Place one tablespoonful onto center of each square.

  5. Fold dough into triangles. Seal edges with tines of fork.

  6. Drop kreplech into boiling water.

  7. Cook for 15–20 minutes. Remove with slotted spoon, drain well.

  8. Prior to serving, re-warm in melted butter or in toasted breadcrumbs.

     

Credits

Photography and Styling by Sarah Braun

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  • Roberta Bauer

    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. Roberta
    Posted by bubbiebauer |February 27, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    HI Roberta! Ricotta might be a bit looser than farmer cheese, so be careful that the mixture isn't too wet.
    Posted by Chaiaadmin|February 28, 2018
    Roberta Bauer
    Thank you, Chaia. Would I boil them like I do for meat or bake or fry them like a blintze?
    Posted by bubbiebauer|March 22, 2018
    Chaia Frishman  - Kosher.com Admin
    Boil them. But sometimes, when I throw caution, and calories, to the wind, I fry them a bit to get them crispy.
    Posted by Chaiaadmin|March 23, 2018
    0
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  • Roberta Bauer

    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. Roberta
    Posted by bubbiebauer |February 27, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    HI Roberta! Ricotta might be a bit looser than farmer cheese, so be careful that the mixture isn't too wet.
    Posted by Chaiaadmin|February 28, 2018
    Roberta Bauer
    Thank you, Chaia. Would I boil them like I do for meat or bake or fry them like a blintze?
    Posted by bubbiebauer|March 22, 2018
    Chaia Frishman  - Kosher.com Admin
    Boil them. But sometimes, when I throw caution, and calories, to the wind, I fry them a bit to get them crispy.
    Posted by Chaiaadmin|March 23, 2018
    0

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