Kreplach With Several Fillings

---------- Recipe via Meal-Master (tm) v8.02

Title: KREPLACH WITH SEVERAL FILLINGS
Categories: Meats
Yield: 5 servings

-----------------------NOODLE DOUGH-----------------------
1/2 ts Salt
2 Eggs; slightly beaten
2 c Flour; unsifted (scant)

----------------------CHICKEN FILLING----------------------
2 c Cooked chicken; minced
1 tb Onion; minced
1 Egg
Salt and pepper; to taste

-------------------CHICKEN LIVER FILLING-------------------
2 c Broiled chicken livers
2 Eggs; hard boiled
1 Onion; small minced
Salt and pepper
1 tb Scmaltz; chicken fat

-----------------------MEAT FILLING-----------------------
2 c MEAT; Cooked and ground*
1 Egg
1 tb Onion; minced
Salt and pepper

----------------------CHEESE FILLING----------------------
2 c Cottage cheese; farmers, dry
3 tb Bread crumbs; fine soft
1 Egg
2 tb Onion; minced
Salt and pepper

NOODLES: This is a lost art. may I add that I usually
use wonton skins and make life easy for myself; but
once in awhile.... Add salt to eggs,add eggs to flour.
mix with your hands until the dough leaves the sides
of the bowl. It should be fairly stiff. Knead until
dough is smooth and elastic. Roll out on a lightly
floured board (or on a white cloth). Roll and stretch
until it is paper thin...well very thin. Cut into 3"
squares. Place one T of filling in center of each
square and fold to make a triangle. Crimp edges with a
fork and cook in boiling water. If you have a pasta
machine (or I sometimes use FP go for it. Cook until
they rise to the top; about 10 or 12 minutes. DO NOT
COOK IN THE SOUP. You may warm them in the soup.
FILLINGS. These days I zap all the ingredients for
each type of filling in the FP...leaving the eggs for
last. For the cheese filling, you just want to
combine. I would serve all but the cheese with Chicken
Noodle soup. the Cheese Kreplach are usually served on
the side (for a dairy meal) with sour cream. Each of
these recipes makes about 30; figure at least 3 each

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