Ronnie's Notes
I've learned that after Passover most people I know want pizza or a bagel. But I want what I always want. My favorite dish on the planet: Kreplach/pieorgies (poached or fried) stuffed with potato and cheese and served with sour cream.
Instructions
Place the potato chunks in a large saucepan, cover with water and bring to a boil.
Lower the heat to a simmer and cook for or until the potatoes are tender.
Drain the potatoes and spoon into a bowl.
While the potatoes are cooking, heat the butter in a sauté pan over medium heat.
When the butter has melted and looks foamy, add the onions and cook, stirring occasionally, for or until soft and golden brown.
Add the onions to the potatoes.
Add the farmer cheese, sprinkle with salt and pepper and mix the ingredients until well blended.
Set aside to cool before filling the dough. 3-1/2 cups all-purpose flour 1/2 teaspoon salt 1/4 cup butter, cut into chunks 2/3 cup water, approximately 1 cup dairy sour cream Place the flour and salt in a large bowl.
Add the butter and work it into the dough until the mixture is crumbly.
Add 1/2 cup of the water and the sour cream and mix the dough until it is smooth, soft and well blended.
If the dough seems too dry, add more water. (You can do this in a food processor.) Let the dough rest for at least .
Using portions of the dough, roll the dough on a floured surface to 1/8-inch thick.
Cut the dough into 3-3-1/2” squares.
Place about one tablespoon of the filling onto each square.
Slightly wet 2 sides of the square along the border.
Fold the dough over the filling to make a triangle, pressing down onto the moist strips to seal the dough.
Use the back of a fork to press the edges.
Bring a large pot of water to a boil.
Add the filled kreplach, 8-10 at a time, and simmer for or until they are tender.
Remove the kreplach with a slotted spoon and set aside; repeat.
Serve with sour cream and chopped chives or scallion tops.