📝 About This Recipe
A beloved staple of Ashkenazi Jewish cuisine, these cheese-filled dumplings are the ultimate comfort food for Shavuot or a cozy dairy dinner. Each delicate pocket of dough is stuffed with a velvety blend of farmer cheese and citrus zest, then boiled to perfection and finished with a nutty brown butter sear. These kreplach bridge the gap between savory and sweet, offering a nostalgic taste of the 'Old World' with a refined, artisanal touch.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (plus extra for dusting)
- 2 pieces Large eggs (at room temperature)
- 2-3 tablespoons Water (lukewarm)
- 1 tablespoon Vegetable oil (neutral flavor)
- 1/2 teaspoon Salt (fine sea salt)
The Cheese Filling
- 1 pound Farmer cheese (well-drained and crumbled)
- 1 piece Egg yolk (large)
- 2 tablespoons Sugar (granulated)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Vanilla extract (pure extract)
- 1/8 teaspoon Cinnamon (ground)
The Finishing Touch
- 4 tablespoons Unsalted butter (high quality)
- 8-10 pieces Fresh sage leaves (whole)
- 1/2 cup Sour cream (for serving)
- 1/2 cup Fresh berries (optional garnish)
👨🍳 Instructions
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1
In a large mixing bowl or on a clean work surface, mound the flour and create a deep well in the center.
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2
Add the eggs, oil, salt, and 2 tablespoons of water into the well. Using a fork, gently whisk the wet ingredients, gradually incorporating the flour from the inner walls.
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3
Knead the dough by hand for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky. Add the extra tablespoon of water only if the dough feels too dry.
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4
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes; this relaxes the gluten for easier rolling.
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5
While the dough rests, prepare the filling by combining the farmer cheese, egg yolk, sugar, lemon zest, vanilla, and cinnamon in a medium bowl. Mix until thoroughly combined.
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6
Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion into a very thin sheet, about 1/16th of an inch thick.
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7
Using a knife or pizza cutter, cut the dough into 3-inch squares.
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8
Place a rounded teaspoon of the cheese filling in the center of each square.
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9
Fold the dough diagonally over the filling to create a triangle. Press the edges firmly to seal, ensuring no air bubbles are trapped inside.
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10
Bring a large pot of lightly salted water to a gentle boil. Drop the kreplach in batches (do not overcrowd) and cook for 3-5 minutes after they rise to the surface.
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11
Remove the cooked kreplach with a slotted spoon and drain them on a clean kitchen towel or wire rack.
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12
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and smells nutty, and the sage becomes crisp.
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13
Add the drained kreplach to the skillet and sauté for 1-2 minutes per side until they develop golden, crispy patches.
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14
Serve immediately while hot, garnished with the crispy sage and a dollop of cold sour cream.
💡 Chef's Tips
Ensure your farmer cheese is dry; if it is watery, squeeze it through cheesecloth first to prevent soggy dumplings. Do not overfill the squares, as the filling will expand slightly and may cause the seams to burst. When sealing, you can lightly dampen the edges of the dough with a wet finger to ensure a perfect bond. If you want a purely savory version, omit the sugar and vanilla and add chopped chives and black pepper to the cheese. Kreplach can be made in advance and frozen on a baking sheet before being transferred to a bag for long-term storage.
🍽️ Serving Suggestions
Serve with a side of chilled applesauce for a traditional sweet-and-savory contrast. Pair with a crisp, dry white wine like a Riesling or Sauvignon Blanc. Accompany with a fresh cucumber and dill salad to cut through the richness of the cheese. Top with a sprinkle of toasted breadcrumbs for extra texture. For a dessert twist, drizzle with a little honey or maple syrup before serving.