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Home >> Recipes >> Dairy >> Cheese Kreplach

Cheese Kreplach

Cheese Kreplach

for the dough:

8 ounces sour cream

8 ounces block cream cheese, softened to room temperature

2 eggs

1 tablespoon oil

4 cups flour

for the filling

1 ½ pounds farmer cheese

1 large egg

2 teaspoon vanilla extract

1 cup sugar or more to taste

for the crumbs:

3 cups dried challah crumbs or panko

1 cup butter

½ cup sugar

        If you are using a mixer, simply place all the ingredients in the mixer bowl and knead 5-6 minutes or until well combined and a smooth dough is formed.   If you are making the dough by hand, place the flour in a large bowl and make a well in the center.  Place the egg and oil in the well and spoon flour over the liquid to combine.  Add the softened cream cheese and sour cream and continue kneading until a smooth dough has formed.

        Mix farmer cheese, egg and vanilla.  Add one cup sugar and mix well.  Taste the cheese mixture; it should be slightly sweeter than you would like it to taste as it will lose some sweetness during cooking.  Add more sugar as needed to suit your taste.

        Melt the butter in a large sauté pan.   Add the bread crumbs and sugar and brown lightly, making sure they are well coated with butter.  Place the crumbs in a deep 9”x 13” glass or ceramic baking dish.

        Roll out dough to a 16” square.  Cut 2” squares using a sharp knife or pastry wheel.  Stretch each square slightly and place 1 teaspoon of filling on the square.  Fold one corner diagonally down to meet the opposite corner and press the edges together to seal.    Continue until all the squares have been used.

        Bring 4 quarts of water to a boil in a large pot.  Gently place 4-5 kreplach in the water, dropping them into the water with the fold downward.  Take care not to let them touch each other.  Boil 5 minutes or until they float to the top.  Remove from the water using a slotted spoon.  Drain for a minute on paper towels and place immediately in the prepared crumbs.  Continue until all the kreplach have been cooked.  Coating the kreplach with crumbs while they are still warm and damp ensures the crumbs will adhere well.

        Kreplach may be frozen in the crumbs until needed.  Wrap the pan well in foil and an airtight bag.  To reheat kreplach, place them in a water bath in a 300 degree F oven for one hour. 

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