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Dairy
Medium
2 Hours
Diets 
The slightly sweet, creamy filling contrasts delightfully with the salty, buttery, crunchy crumbs outside. It is truly a delight for your tastebuds. So flexible, these classic kreplach can be served as an appetizer, main dish, side or dessert! As it is best served fresh, while the crumbs are hot and crunchy, all steps can be prepared in advance, but save the last step (frying in crumbs) until you are ready to eat!
Yield: approximately 3 dozen
1 (7.5-ounce) package farmer cheese
1 egg yolk
grated zest of 1 lemon
2 tablespoons granulated sugar
1 teaspoon lemon juice
4 ounces sour cream
4 ounces cream cheese, room temperature
1 egg
1 tablespoon neutral-flavored oil
2 cups flour, plus additional for rolling the dough
water, for boiling
1 teaspoon kosher salt, to season the water
1 tub of Breakstone’s Salted Whipped Butter
1 cup panko crumbs, divided
fruit jam
Prepare the filling by combining all the filling ingredients in a small bowl. Cover and refrigerate until ready to use.
Bring water to a boil in a five-quart pot. Add a teaspoon of kosher salt, then reduce to a simmer, cover, and keep ready to boil the kreplach.
In a medium bowl, combine the sour cream, cream cheese, egg, and oil and stir until mostly smooth.
Add two cups of flour and mix with a large spoon. When the mixture seems dry and crumbly, mix with your hand, kneading until a smooth dough forms.
Divide the dough into thirds. Cover two thirds of the dough with plastic wrap while you work with the remaining third.
Flour a surface, and roll out the first one-third piece of dough to 1/8th of an inch thick. Cut the dough into three-inch squares, trimming as necessary to form the squares.
Remove the cheese mixture from the refrigerator, and place one teaspoon of the mixture in the center of each square of dough. Fold the dough to form a triangle and press the edges with a fork to seal. Each third of dough should yield 10 to 12 triangles.
Bring the pot of water back to a gentle boil.
Place all the kreplach into the boiling water and cook for about six minutes. They will be floating.
Remove the kreplach with a slotted spoon and place in a single layer on a plate.
Heat a large skillet over medium heat and add two heaping tablespoons of Breakstone’s salted butter. When Breakstone’s butter is almost melted, slide a few kreplach into the pan. (My pan fits 12 kreplach in a single layer, but you may need to do this in batches if yours is smaller.) Sprinkle the kreplach with one-third cup of the panko crumbs. After one to two minutes, shake the pan a bit to ensure the kreplach are not sticking, and then carefully flip them over. Cook another two to three minutes until the crumbs are nicely browned.
With a large spatula, remove the kreplach and loose crumbs, and place on a platter. Wipe out the skillet with a paper towel.
Continue making the kreplach with the remaining two thirds of dough as directed above.
Warm a few tablespoons of Breakstone’s butter in a small dish, until almost melted. Stir in a teaspoon of fruit preserves and drizzle on the kreplach if desired.
Sponsored by Breakstone’s
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