The difference between a pierogi and a kreplash?

Question by Danda P: Does anyone knows the difference between a pierogi and a kreplash if any? Does anyone has good recipes?
Does anyone has good recipes?
Answers and Views:

Answer by Lydia
Kreplach are most often made with a meat filling – usually ground cooked beef or chicken.
Perogies most often have a meatless filling – usually potato and cheese, dry cottage cheese, sauerkraut, or a fruit filling like cherries.
Here’s my pyrohy – perogy – pierogi dough recipe –
Makes enough dough for five dozen.

Put in large bowl –
3/4 cup warm water
2 Tablespoons oil
1 beaten egg
2 1/2 cups white flour
1/2 teaspoon salt

Mix together well, and knead until dough is smooth.
Put oven light on, cover bowl with teatowel, put bowl in oven to let stand for one hour.
Then, roll out fairly thin, cut in rounds the size you want, put about one tbsp filling in, fold over and pinch very well.
Drop in boiling water to cook til tender.
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Potato filling —
Fill dutch oven with cut up, peeled potatoes. Cook til fork-tender. Drain well, add any cheese you want (grated cheddar, cheez-whiz – I’ve even used cheese slices in a pinch), salt and pepper. Mix together well and cool before filling dough rounds
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Serve with sauteed onions and sour cream. Sometimes I fry up small bacon pieces, sometimes I make a mushroom sauce.
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For kreplach –
http://kosherfood.about.com/gi/dynamic/offsite.htm?zi=1/XJ/Ya&sdn=kosherfood&cdn=food&tm=6&f=20&tt=14&bt=0&bts=1&zu=http%3A//www.chabad.org/holidays/JewishNewYear/template.asp%3FAID%3D4329
http://judyrose.wordpress.com/2006/06/28/recipe-for-kreplach/

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