Stuffed dumplings are popular in Eastern Europe and around the world.  In Eastern Europe they are known as Kreplach in Yiddish, Varenikes in Ukrainian and Pierogi in Polish. While there are many variations, such as meat, cheese and potato-cheese fillings, the basic ingredients are common in all three cultures.


3 cups flour
1 egg
2 Tbsps. oil
½ cup warm water
1 pinch salt
Measure flour and place it on a flour board or wax paper on a counter.
Make a well in the center of flour. Stir in rest of ingredients. Knead 10 minutes.
Let rest covered 1 hour. Roll out dough, on a floured surface, as thin as possible.
Cut out 3 ½” rounds of dough. Place 1 tablespoon filling into each round.
Baste edges with egg white. Fold over into half moons pressing edges down to stick together.
Drop into rapidly boiling water. Cook until they rise to the top. Remove and drain.
Place on a buttered baking dish. Baste with melted butter.
Bake at 275 degrees until lightly browned (about 40 minutes.) Serve with sour cream.
2 cups cooked kasha 2 Tbsps. schmaltz (or butter)
2 onions, minced salt and pepper to taste
Meat gravy
Sauté the onions in butter until a golden brown, then combine with kasha.
Add seasonings and just enough gravy to moisten.
3-5 large onions, chopped 3 eggs
1 stick butter (1/4 lb) 3 Tbsps. sour cream
2 Tbsps. sugar 2 ½ lbs. dry cottage cheese
¼ tsp. salt
Sauté onions in butter until a golden brown. Blend sugar, eggs, sour cream,
cottage cheese and salt together in bowl. Add onions to mixture. You can use low fat cheeses.
Note: Be creative and use any leftover dish you like as your filling. I use leftover brisket.


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