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Dairy
Medium
1 Hour, 15 Minutes
Diets 
Classic Jewish kreplach are squares of dough filled with ground meat or chicken, folded into a triangle, boiled and traditionaly served on Purim. These are kreplach with a twist, filled with either a sweet or salty cheese mixture. Dairy and delicious, these will cheese kreplach will melt in your mouth.
8 egg yolks
1/4 pound butter, unwhipped
1 cup water
4 cups flour
1 and 1/2 pounds farmer cheese
3/4 cup confectioner’s sugar
2 tablespoons vanilla sugar
2 egg yolks
2 tablespoons farina
1 and 1/2 pounds farmer cheese
4 eggs
4 ounces unwhipped butter
1/2 teaspoon salt
pinch of pepper
1 and 1/2 teaspoons Gefen Cornstarch
Combine ingredients for dough, knead until smooth and soft. Divide into four parts.
Working with one part at a time, roll out to a quarter-inch thickness. Cut into three-inch squares.
Combine ingredients for desired filling.
Place one tablespoonful onto center of each square.
Fold dough into triangles. Seal edges with tines of fork.
Drop kreplech into boiling water.
Cook for 15–20 minutes. Remove with slotted spoon, drain well.
Prior to serving, re-warm in melted butter or in toasted breadcrumbs.
Photography and Styling by Sarah Braun
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Cheese Kreplach Can I make a cheese kreplach with ricotta cheese? I don’t have farmer cheese. Also, would I boil them, bake them or fry them? Thank you.
Roberta
HI Roberta!
Ricotta might be a bit looser than farmer cheese, so be careful that the mixture isn’t too wet.
Thank you, Chaia. Would I boil them like I do for meat or bake or fry them like a blintze?
Boil them. But sometimes, when I throw caution, and calories, to the wind, I fry them a bit to get them crispy.