| 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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