Many different types of fillings can be put in kreplach. Meat, chicken and cheese are the most popular fillings. Alternative fillings are chicken-liver and mushroom (Roden, 87). Of course, over time types of fillings have changed in popularity. In the 16th century, during a meat shortage in Europe, fruit and nut fillings became popular. In the mid nineteenth century cabbage, kasha, and potato were often used as filling. Kreplach are usually served in chicken soup, but cheese or potato filled kreplach are covered in sour cream. As a dessert, kreplach contain cherry, plum, or strawberry preserves. Kreplach with beef may also be made with some chopped onions along with parsley, salt, and pepper (Marks, 329 – 330).
How one person makes their fillings