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Print this Recipe    KREPLACH with three fillings

2 cups flour, plus additional flour for shaping
2 large eggs
1/2 tsp salt
1 1/2 T water

In a bowl, combine the dough ingredients. Mix to form a firm dough.
Remove dough to a well-floured board and knead until it feels smooth
and satiny. Cover and let rest for 30 minutes, while you make one
of the fillings.


Meat Filling

2 T butter
1 onion, finely chopped
1/2 lb ground beef
1 tsp salt
pepper grindings

In a skillet melt the butter. Add the onion and saute, stirring
occasionally, until they are light brown. Add the ground beef and
cook, stirring, until meat is no longer pink. Add the salt and
pepper, mix well, and remove from heat. Let cool before filling.


Cheese Filling

2 C cottage cheese, farmer cheese or pot cheese
2 egg yolks
1 T sour cream
1/2 tsp salt

Combine all ingredients and mix with a wooden spoon until well
blended.


Kasha filling

1 c kasha (buckwheat groats)
1 egg, lightly beaten
2 C boiling water
2 tsp salt
2 T butter
1 medium onion, finely chopped
1/2 C finely chopped mushrooms
1/2 C ground beef
pepper grindings

Put the kasha into a heavy pot. Add the egg and cook over medium
heat, stirring constantly, until the grains are separate and dry.
Add the boiling water and 1 tsp of the salt. Cover and cook over
very low heat for 30 minutes. Melt butter. Add the onion and
saute until it is light brown. Add the mushrooms and beef. Cook,
stirring, until beef is no longer pink. Remove from heat, add the
cooked kasha, remaining salt, and pepper. Mix well. Let cool
before filling.


Divide the dough in 2 parts. Cover one half and roll out the other
on a well-floured board until it is about 1/8 inch thick. Repeat
with remaining dough. (I use Atlas pasta machine for this).

Cut the dough into 3 inch squares. Place about 1 T of filling onto
the center of each square. Fold into a triangle and seal.

Bring 7 to 8 quarts of salted water to a boil, and drop the kreplach
into it, about 8 to 10 at a time. Simmer until they float to the
top and drain. Repeat

Serve meat kreplach in soup or separately with lots of melted butter
and grated horseradish; cheese kreplach covered with melted butter
and passed with sour cream and a variety of jams; kasha kreplach
in soup or separately with melted butter. Makes 40 to 50.

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