Kreplach are tasty “Jewish-style” meat or dairy-filled dumplings
We love a good Kreplach, who doesn’t? Traditionally eaten on Simchat Torah, Rosh HaShanah or before Yom Kippur as a pre-fast filler, this Ashkenazi treat can be filled with many different ingredients. The beef version is eaten on the aforementioned holidays, while a dairy version is eaten on Purim. Personally, fried Kreplach on a Friday afternoon before Shabbat comes in is a must!
Generally speaking, Kreplach are small dumplings filled with ground meat, mashed potatoes or another filling. They can be boiled and served in chicken soup or fried in a pan and served straight up. The dough is traditionally made of flour, water and eggs, kneaded and rolled out very thin, around 1/8 of an inch. While you can easily use frozen dough sheets or wanton wrappers, it’s quite easy to make the dough at home (included in recipe below) not too mention much tastier.
Homemade Kreplach Recipe
Prep Time: 1 hour 30 minutes (includes resting dough time)
Cooks in: 15 minutes
Ready in: 1 hour 45 minutes
- 2 cups all-purpose flour
- 3 large eggs
- 3/4 teaspoons salt
- Water (as needed)
- 3 cups (12 ounces) beef
- 1 large egg
- 1 small-medium onion
- 1 clove garlic
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- Salt and black pepper (to taste)
- Chicken Soup Broth Powder
- For the dough, beat your eggs and place them in a food processor with the flour and salt. Add water slowly while thickening the dough. When you can easily shape the dough into a ball, wrap it with plastic wrap and let sit for an hour/hour and fifteen minutes
- For the beef in the filling, chop up into very small pieces and bake in oven until cooked, or use leftovers (brisket for example)
- For the filling, first chop up your onion and garlic. Warm your oil in a pan over medium heat and when hot, cook your onion and garlic for 3 minutes. Add to a bowl with chopped meat and stir in paprika, egg, salt and pepper. Mix well
- For the chicken soup broth (optional), prepare according to package
- Once the dough is ready, roll out dough on a flat, floured surface. When your dough is flat and thin, cut it into 3-inch squares.
- From your filling, scoop one large teaspoon into each square. Fold dough up into a triangle and pinch all around to seal up your Kreplach. This technique takes some practice to perfect and you can find guides all over YouTube. Pro-Tip: Lightly wetting the sides of the dough helps to seal it if needed
- Once you finish folding your Kreplach, it’s time to cook them. You have two options here:
- To Boil: Bring a large pot of water to a boil, place in your Kreplach and cook for about 15-20 minutes (long enough to tender, short enough not to explode)
- To Fry: Bring the pan you used before to soften the garlic and onion to medium head and fry the Kreplach in vegetable oil
We hope your Kreplach turned out well! Share your photos with us on our Facebook Page: Israeli Recipe.
Did you enjoy the Homemade Kreplach Jewish Dumplings Recipe? Let us know in the comments what you think of this recipe!
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