| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Milk |
| 2 |
tb |
Butter |
|
|
Flour |
| 2 |
|
Eggs |
|
|
Salt to taste |
INSTRUCTIONS
You can bake them (after boiling them) or fry them & top with fried
onions & sour cream ... or eat them plain ... or put them in soup
like kreplach.
Bring milk and butter almost to a boil: Add flour to make a paste
consistency. Beat 2 eggs, add flour and salt to make paste. Combine
both mixtures. Keep adding flour until it doesn't stick to your
hands. Roll out to 1/4" thickness. Cut and fill with filling of your
choice (sauerkraut, mashed potatoes with cheese, cherries). Pinch
together. Boil.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on
Oct 05, 1998, converted by MM_Buster v2.0l.
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