Learn how to make classic boiled kreplach from scratch. These kreplach for Shavuot are filled with sweet cheese and topped with buttery crumbs. Yields 64 kreplach.
If you are using a mixer, simply place all the ingredients in the mixer bowl and knead for five to six minutes until well-combined and a smooth dough is formed.
If you are making the dough by hand, place the flour in a large bowl and make a well in the center. Place the eggs and oil in the well and spoon flour over the liquid to combine. Add the softened cream cheese and sour cream and continue kneading until a smooth dough has formed.
Mix farmer cheese, egg and vanilla. Add one cup sugar and mix well. Taste the cheese mixture; it should be slightly sweeter than you would like it to taste as it will lose some sweetness during cooking. Add more sugar as needed to suit your taste.
Melt butter in a large sauté pan. Add crumbs and sugar, then brown lightly, ensuring they’re well-coated with butter.
Place crumbs in a deep nine- by 13-inch glass or ceramic baking dish.
Divide dough into four parts. Roll each part to a 12-inch square. Cut three-inch squares using a sharp knife or pastry wheel.
Stretch each square slightly and place one teaspoon of filling on the square. Fold one corner diagonally down to meet the opposite corner and press the edges together to seal. Continue until all the squares have been used.
Bring four quarts of water to a boil in a large pot. Gently place four to five kreplach in the water, dropping them in with the fold downward, taking care not to let them touch each other. Boil for five minutes or until they float to the top. Remove from water using a slotted spoon. Drain for a minute on paper towels and place immediately into prepared crumbs.
Kreplach can be made using a dough press. This simple gadget folds and seals filled dough. Use back of the press to cut a circle from your rolled dough. Place dough in the press and fill with teaspoon of filling. Brush outer edge with a bit of water and fold press to close and seal the kreplach.
Kreplach may be frozen until needed. Wrap well in foil and an airtight bag. To reheat, place kreplach in a pan and put pan in a water bath in a preheated oven at 300 degrees Fahrenheit for one hour.