Kreplach W/ Several Fillings

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

Title: KREPLACH W/ SEVERAL FILLINGS
Categories: Side dish, Pasta, Jewish
Yield: 5 servings

-----------------------NOODLE DOUGH-----------------------
1/2 ts Salt
2 Eggs; slightly beaten
2 c Flour; unsifted,(scant)
-OR- instead of making
-noodles, buy Won-Ton
-skins

----------------------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 Schmaltz; 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 Matzo Meal; OR bread crumbs
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....

1. 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.

2. Roll out on a lightly floured board (or on a white
cloth). Roll and stretch until it is paper thin...well
very thin.

3. 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 a Food
Processor) go for it.

4. 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 filing in the Food Processor, leaving the
eggs for last. For the cheese filling, you just want
to combine the ingredients.

NOTE: I would serve all but the cheese with Chicken
Noodle soup or as an appetizer or side dish.. 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

SOURCE: A Jewish Mother's Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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