Kreplach are small, savory dumplings in Ashkenazi Jewish cuisine, similar to pierogies. They are often filled with ground meat, mashed potatoes or other fillings.
This is the recipe of Bessie Sernoff that was passed down to her daughter-in-law, Bella Meritz Sernoff.
Dough:
1 egg
1 1/2 cups of flour
1/4 tsp salt
1/4 cup of water
Mix the above ingredients together, adding enough water to be able to handle the dough (approximately 1/4 cup of water). Let it stand 30 minutes and then roll out. Cut in 2” wide squares. Fill with the following cheese filling.
Filling:
1 lb. pot cheese (or pot-style cottage cheese)
1 egg
1 tsp. sugar
1/4 tsp. salt
Mix together. Place about 1 teaspoon of cheese filling on each square. Fold into three-cornered shape, pressing edges tightly together. Bring long ends up and pinch together.
Keep flour on your hands and the board to make dough more manageable.
Drop into boiling salted water. Cook 15 minutes. Drain in colander. Serve hot with melted butter. Delicious with sour cream.
Recipe courtesy of Lois Sernoff
