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By Craig Claiborne
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.
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.
© 1966 Craig Claiborne estate. All rights reserved.