Ingredients Jump to Instructions ↓

  1. 1 tb Scmaltz; chicken fat -- MEAT FILLING --

  2. 2 c MEAT; Cooked and ground*

  3. 1 tb Onion; minced Salt and pepper -- CHEESE FILLING --

  4. 2 c Cottage cheese; farmers, dry

  5. 3 tb Bread crumbs; fine soft

  6. 1 Egg

  7. 2 tb Onion; minced Salt and pepper

  8. 1 Onion; small minced

  9. 1/2ts Salt

  10. 2 Eggs; slightly beaten

  11. 2 c Flour; unsifted (scant) -- CHICKEN FILLING --

  12. 2 c Cooked chicken; minced

  13. 1 tb Onion; minced

  14. 1 Egg Salt and pepper; to taste -- CHICKEN LIVER FILLING --

  15. 2 c Broiled chicken livers

  16. 2 Eggs; hard boiled Salt and pepper

Instructions Jump to Ingredients ↑

  1. + Directions : NOODLES: This is a lost art. may I add that I usually use wonton skins and make life easy for myself; but once in awhile. . . . Add salt to eggs,add eggs to flour. mix with your hands until the dough leaves the sides of the bowl. It should be fairly stiff. Knead until dough is smooth and elastic. Roll out on a lightly floured board (or on a white cloth). Roll and stretch until it is paper thin. . . well very thin. Cut into 3" squares. Place one T of filling in center of each square and fold to make a triangle. Crimp edges with a fork and cook in boiling water. If you have a pasta machine (or I sometimes use FP go for it. Cook until they rise to the top; about 10 or 12 minutes. DO NOT COOK IN THE SOUP. You may warm them in the soup. FILLINGS. These days I zap all the ingredients for each type of filling in the FP. . . leaving the eggs for last. For the cheese filling, you just want to combine. I would serve all but the cheese with Chicken Noodle soup. the Cheese Kreplach are usually served on the side (for a dairy meal) with sour cream. Each of these recipes makes about 30; figure at least 3 each


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