photo by J. Paxon Reyes, on July 14, 2012, CC licensing

Yield: 8 generous servings

photo by david mcchesney, on December 22, 2010, CC licensing

Yield: about 6 servings

photo taken by sierravalleygirl, on March 31, 2010, CC licensing

Yield: about 6 servings

photo taken by vidalia_11, on July 21, 2007, CC licensing

From The Jewish Festival Cookbook
by Fannie Engle and Gertrude Blair (David McKay, 1954)

photo taken by Jodi Green, on October 30, 2012, CC licensing

From "A Treasury of Jewish Holiday" Baking by Marcy Goldman

 Makes 10 to 12 servings

photo taken by avlxyz, on February 4, 2013, CC licensing

Recipe taken from 

Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations
by Jayne Cohen (Wiley 2008)

Yield: About 6 servings

photo taken by Sandor Weisz, January 9, 2010, CC licensing

Recipe taken from Jayne's book: "Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations"

Yield: About 8 servings

photo taken by Gigi Tagliapietra, on September 21, 2006, CC licensing

Czech and other Central European cooks rely on a quark-type curd cheese for many cheese recipes, including these dumplings. While that cheese is not readily available in the United States and Canada, this combination of farmer and cream cheeses mixed with a little butter makes a good substitute.

photo taken by Sandor Weisz, on December 20, 2006, CC licensing

Yield: About 4 servings

Ingredients:
About 1 ½ pounds russet (baking) or Yukon gold potatoes, peeled
½ pound onions, peeled
1 large egg, beaten
1 tablespoon matzoh meal or unbleached all-purpose flour
About 1 teaspoon salt
About ¼ teaspoon freshly ground black pepper
½ teaspoon baking powder
Olive or canola oil, for frying

photo taken by Carlos Lorenzo, September 6, 2008, CC licensing

Adapted from Yiddish Cuisine: A Gourmet's Approach to Jewish Cooking
by Robert Sternberg (Jason Aronson 1995)