Recipe - Cheese Filling For Kreplach

2 cup Baker's or pot cheese;
ricotta; or creamed cottage
cheese; sieved
2 Egg yolks
1 tablespoon Sour cream (omit if using
creamed cottage cheese)
Three fourths teaspoon Salt
One fourth teaspoon Pepper

From: Ruth Heiges heiges@post.tau.ac.il

Date: Sat, 10 Aug 1996 20:25:29 +0300 (IDT)
Again, from Memoirs & Menus, by Georges Spunt. These are different from the
usual meat fillings; one meat, one dairy.

Blend ingredients together until thoroughly mixed. Fill kreplach dough,
seal, and cook in boiling salted water for 1520 minutes.

Remove carefully with a slotted spoon onto a heated platter.

Pour One half cup (1 stick) melted butter over the kreplach and serve with cold
sour cream.

JEWISHFOOD digest 312

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.