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Title: Fillings for Kreplach or Pierogen Mcf
Categories: Jewish Poland Filling
Yield: 1 Servings
| KASHA FILLING | ||
| 1/4 | c | Butter |
| 2 | c | Onion, chopped |
| 1 1/2 | c | Idaho potatoes cooked and |
| Mashed | ||
| 1 | Egg | |
| 3 | c | Kasha, cooked |
| S & P | ||
| CABBAGE FILLING | ||
| 1 | sm | Head green cabbage |
| Cored and chopped | ||
| Salt | ||
| 1/4 | c | Butter |
| 2 | lg | Onions, chopped |
| 1 | cn | Sauerkraut (1 lb.) well |
| Drained and chopped | ||
| CHEESE FILLING | ||
| 2 | lb | Farmer's cheese |
| 2 | Egg yolks | |
| 1/4 | c | Butter, melted |
| 1/4 | c | Matzo meal |
| 1/4 | c | Sugar if a sweeter pierogen |
| Is desired (optional) | ||
| POTATO FILLING | ||
| 1/4 | c | Butter |
| 3 | c | Onion, chopped |
| 4 | c | Idaho potato cooked and |
| Mashed | ||
| S & P | ||
| BLUEBERRY FILLING | ||
| 2 | pt | Fresh blueberries |
| 1/2 | c | Sugar |
| MARY'S FILLING | ||
| 2 | Strips bacon, fried crisp | |
| And chopped finely | ||
| Fat from bacon | ||
| 1 | c | Onion, minced finely |
| 2 | md | Red potatoes, boiled and |
| Riced | ||
| 2/3 | c | Sauerkraut, rinsed and |
| Squeezed dry then minced | ||
| 2 | Egg yolks | |
| S & P | ||
KASHA FILLING: 1. Heat butter in a 10" skillet and saute onions till golden brown. 2. Stir in potatoes, egg and kasha. Heat thoroughly. Season to taste with salt and pepper. 3. Cool.
CABBAGE FILLING: 1. Sprinkle cabbage with salt and let stand for 2 hours. Drain thoroughly. 2. In a 10" skillet, heat butter and saute onion till golden brown. Add cabbage and sauerkraut. Cook, stirring, over low heat for 30 minutes, or until cabbage is tender. 3. Cool.
CHEESE FILLING: 1.In a bowl, combine all ingredients. 2. Chill until ready to use.
POTATO FILLING: 1. In a skillet heat butter and saute onion until golden brown. 2. Stir in mashed potatoes, salt and pepper to taste. 3. Cool.
BLUEBERRY FILLING: 1.Combine blueberries and sugar in a bowl and blend thoroughly.
MARY RIEMERMAN's OWN CONCOCTION (IF YOU EAT BACON): 1. Fry bacon strips, drain and chop finely. 2. Saute onion in bacon grease till golden brown. 3. mix all ingredients lightly till blended.
All these recipes make about 50 kreplach or pierogen.
Note: We like these plain with buttered and browned dried bread crumbs (broesel) sprinkled over.
Recipes with exception of last one were taken from "The World Famous Ratner's Meatless Cookbook" by Judith Gethers and Elizabeth Lefft.
typos by Mary Riemerman
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