These are traditional at Shavuot, which happily occurs when cherries are in season. Instead of using canned cherries, stew a pound of fresh cherries in 1 cup water and sugar to taste. Don't overcook them. Kreplach are given different shapes in different places. Polish Jews often fold them into ear-shaped pieces (uzhki), while others shape them like ravioli. When the dough pockets are made in half-moons, they are called cherry varnishkes. To make pareve cherry kreplach, boil the cherry syrup with 2 teaspoons cornstarch until thickened, then let cool before using.
- 2 eggs
- 1/2 cup water
- about 5 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
filling and topping
- 16 ounces pitted sweet cherries
- 1 cup sour cream
- 1/2 cup confectioners sugar
- In a large bowl, beat the eggs with the water until smooth. Gradually add 3 cups of the flour and the salt and sugar, beating constantly to form a stiff dough.
- Sprinkle your work surface generously with flour. Turn out the dough, and knead thoroughly, adding more flour if necessary, until it no longer sticks to your hands or the work surface.
- Cover dough with a damp cloth and let rest at room temperature for at least 30 minutes.
- Roll out dough on a floured surface and use a wine glass or cookie cutter to cut out 3-inch rounds of dough.
- Drain the cherries and place 2 cherries on each round. Fold the dough in half like a turnover.
- Moisten the edges and pinch them together, or press with the tines of a fork to seal.
- Bring a large pot of water to a boil over high heat. Add the kreplach and bring back to a boil.
- Reduce heat to prevent the water from boiling over, then increase heat again and cook for 5 minutes.
- Drain the kreplach, then serve with sour cream and cinnamon. If pareve, serve sprinkled with confectioners sugar.
Calories: 422 kcal
Carbohydrates: 78 g
Protein: 11 g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 56 mg
Sodium: 186 mg
Potassium: 265 mg
Fiber: 3 g
Sugar: 16 g
Vitamin A: 275 IU
Vitamin C: 4 mg
Calcium: 57 mg
Iron: 4 mg