Kreplach are eaten on Shavuot, the Feast of Weeks, so-called because it falls 7 weeks after Passover. Since it is the time of year when cows' and ewes' milk is most abundant, it is a farming tradition in many countries to eat milk dishes and those made from uncured cheeses. The eating of dairy foods on Shavuot is another reminder that the Jews were originally a nation of farmers and shepherds. The festival is also called Hag Habikurim–the Festival of First Fruits. It was the time when the barley harvest and the first summer fruits were brought to the Temple in Jerusalem.
The grated cheddar cheese in this recipe gives the Cheese Kreplach a little extra "bite."
serves 6 to 8
1 batch Kreplach Dough
1 pound cottage cheese
1/2 cup grated cheddar cheese
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 cup butter, melted
1 cup sour cream or thick plain yogurt
1/2 teaspoon paprika
accompaniments (you may need these)
1. Make the kreplach dough. Combine the cottage cheese, cheddar cheese, eggs, and salt in a bowl.
2. Use the mixture to fill the kreplach, then cook kreplach in boiling, salted water for 15 minutes.
3. Drain the kreplach on absorbent paper. Melt 2 tablespoons of the butter in a skillet and saute a few kreplach until lightly browned, about 3 minutes on each side.
4. As they are cooked, pile them onto a plate and keep warm. Use remaining butter to saute rest of kreplach in small batches.
5. Pour some of the sour cream or yogurt over the kreplach, and serve the remainder separately.
6. Sprinkle the kreplach with the paprika, then serve as a main course for a dairy meal.
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