Kreplach with Several Fillings

• 1/2 teaspoon salt
• 2 large eggs slightly beaten
• 2 cups flour, all-purpose unsifted, scant
• 2 cups chicken cooked, minced
• 1 tablespoon onions minced
• 1 each eggs
• 1 x salt and black pepper to taste
• 2 cups chicken livers broiled
• 2 large eggs hard boiled
• 1 each onions small minced
• 1 x salt and black pepper
• 1 tablespoon schmaltz (chicken fat)
• 2 cups ground beef cooked, ground, *
• 1 each eggs
• 1 tablespoon onions minced
• 1 x salt and black pepper
• 2 cups cottage cheese dry
• 3 tablespoons bread crumbs fine soft
• 1 each eggs
• 2 tablespoons onions minced
• 1 x salt and black pepper

1. NOODLES:
2. This is a lost art.
3. May I add that I usually use wonton skins and make life easy for myself; but once in awhile.
4. Add salt to eggs, add eggs to flour.
5. Mix with your hands until the dough leaves the sides of the bowl.
6. It should be fairly stiff.
7. Knead until dough is smooth and elastic.
8. Roll out on a lightly floured board (or on a white cloth).
9. Roll and stretch until it is paper thin.
10. Well very thin.
11. Cut into 3 inch squares.
12. Place one tablespoon of filling in center of each square and fold to make a triangle.
13. Crimp edges with a fork and cook in boiling water.
14. Cook until they rise to the top; about 10 or 12 minutes.
15. DO NOT COOK IN THE SOUP.
16. You may warm them in the soup.
17. FILLINGS.
18. These days I zap all the ingredients for each type of filling in the FP.
19. leaving the eggs for last.
20. For the cheese filling, you just want to combine.
21. I would serve all but the cheese with Chicken Noodle soup.
22. The Cheese Kreplach are usually served on the side (for a dairy meal) with sour cream.

salt, eggs, flour, chicken, onions, eggs, salt, chicken livers, eggs, onions, salt, chicken, ground beef, eggs, onions, salt, cottage cheese, bread crumbs, eggs, onions, salt

Taken from recipeland.com/recipe/v/kreplach-several-fillings-47338 (may not work)