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  Dairy "kreplach"
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Prep Time:
  1 hour
Difficulty Level:
  Milchig (Dairy)
  Light Snack
  Hors D Oeuvre
  Main Dish
Health Conscious:
  Low Fat
Cooking Method:
  Stove Top Cook
Main Ingredients:
  Good Housekeeping for the dough.

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The dough came originally from a ravioli recipe in Good Housekeeping many years ago, and I always use it for the traditional kreplach recipe. A number of years ago, I experimented with a dairy filling and since then it has become a Shavuos tradition. Although it is time-consuming to roll out the dough and make each kreplach individually, it's well worth the effort. I will IY"H be making them again this year, and hope to have time to take a picture then and put it on the site. For now just the recipe.
Ravioli-kreplach dough:
2 1/3 c. flour
1 t salt
1 egg or 2 whites
1 T olive oil
water to hold dough together, usually 1/3 c. but start off slowly

white solid cheese: I have used half a package of Tuv Ta'am to which I add enough salt and a pinch of sugar to make it salty and not sour. This year I am trying Tsefati 5%, cut in small cubes.
In the US, I recommend farmers cheese or any kind that is not runny. Maybe light creamcheese would work well.

Sauce: tomato sauce of any kind to your taste. You can make your own:
tomato paste (22% or 28%)
enough water to thin it to your preference.
some vinegar, sugar and salt to taste
basil or pizza spice optional
canned mushrooms optional

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Helpful Hints
You can try to be adventurous by experimenting with the filling. You can add some defrosted, squeezed out spinach to the cheese, or possibly broccoli. Mozarella may be an option although it raises the fat content of the recipe. This recipe freezes beautifully, and that is the reason I posted it now, so you can prepare it in advance.

If you decide to use the canned mushrooms in your own tomato sauce, you can use the liquid instead of some of the water that you need to dilute the paste.
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