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Preparation info

  • About

    7 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About



  1. Roll out the dough and cut it into one-and-one-half-inch squares. Place one-half teaspoon of the cheese filling in the center of each square and pinch together into triangular puffs.

  2. Bring the stock to a rolling boil. Drop in the kreplach and cook for ten to fifteen minutes. When cooked, kreplach will rise to the surface. Serve in the soup.

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