Reprinted with permission from an open cuboard.
Back in Russia and Poland, Jews would prepare cheese kreplach served with fried onions or a dusting of sugar, sometimes sour cream or perhaps a bit of jam. The name, size and shape of the dumplings might vary depending on the region. I've prepared mine with a filling of goat cheese and za'atar, putting a Mediterranean twist on the Eastern European dish. As for toppings, I've used fried onions, leftover goat cheese instead of sour cream and plum jam. Yes, all three. The combination of flavors works surprisingly well.