Cooking Recipe Kreplach Fillings
Recipe Ingredients
Directions
Kreplach Fillings
From the Art of Jewish Cooking by Jennie Grossinger:
***FILLINGS FOR KREPLACH***
*Meat:
Heat the fat (I use oil) in a skillet and cook the
meat and onions in it for 10 minutes, stirring
frequently. Add the salt and pepper. Cool before
placing in squares of dough.
*Kasha: 1 cup minced onions 3 tablespoons chicken fat
or butter (depending on whether you are serving a meat
or dairy dish) 1 1/2 cups cooked kasha 1/4 teaspoon
pepper
Lightly brown the onion in the fat or butter. Stir in
the kasha and pepper.
*Cheese-Potato: 1/2 cup minced onions 3 tablespoons
butter 1 1/2 cups mashed potatoes 1/2 cup pot cheese 1
teaspoon salt 1/8 teaspoon pepper 1 egg Sour cream
Lightly brown the onions in the butter. Add the
potatoes, cheese, salt, pepper and egg, beating until
smooth. Serve with sour cream.
*Chicken: 1 1/2 cups ground cooked chicken 4
tablespoons browned minced onions 1 egg yolk 3/4
teaspoon salt 1 Dash pepper 1 tablespoon minced parsley
Blend all the ingredients together.
*Chicken liver: 1/2 pound chicken livers 1/2 cup
minced onions 2 tablespoons chicken fat 2 hard-cooked
egg yolks 1 teaspoon salt 1/8 teaspoon pepper
Cook the livers and onions in the fat for 10 minutes,
mixing frequently. Grind or chop the livers, onions,
eggs, salt and pepper. Cool before placing in squares
of dough.
***ENJOY!!!***