Instructions: Again, from Memoirs & Menus, by Georges Spunt. These are different from the usual meat fillings; one meat, one dairy.

Blend ingredients together until thoroughly mixed. Fill kreplach dough, seal, and cook in boiling salted water for 15-20 minutes.

Remove carefully with a slotted spoon onto a heated platter.

Pour 1/2 cup (1 stick) melted butter over the kreplach and serve with cold sour cream.

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