Kreplach are small dumplings filled with meat, mashed potatoes, or other ingredients, often served in soup or fried. This traditional Jewish dish has roots in Eastern Europe and is commonly enjoyed during holidays like Purim and Yom Kippur. The simple yet hearty recipe has been passed down through generations, offering both nourishment and cultural connection.
Making Kreplach: A Comforting Jewish Tradition:
1. Ingredients
For the dough: 2 cups all-purpose flour, 2 large eggs, 1/2 teaspoon salt, 1/4 cup water. For the filling: 1 cup cooked and finely chopped chicken or beef, 1 small onion (finely chopped), 1 tablespoon schmaltz (chicken fat) or oil, salt and pepper to taste. For cooking: 6 cups chicken or beef broth.
2. Prepare the Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and water. Gradually incorporate the flour into the wet ingredients until a dough forms. Knead for 5-7 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
3. Make the Filling
Heat the schmaltz or oil in a skillet over medium heat. Add the chopped onion and sautu00e9 until golden. Mix in the cooked meat, season with salt and pepper, and cook for another 2-3 minutes. Remove from heat and let cool.
4. Roll Out the Dough
On a floured surface, roll the dough into a thin sheet (about 1/8 inch thick). Cut into 2-inch squares using a knife or pastry cutter.
5. Fill and Shape the Kreplach
Place a small spoonful of filling in the center of each square. Fold the dough over the filling to form a triangle, pressing the edges firmly to seal. You can also fold into rectangles if preferred.
6. Cook the Kreplach
Bring the broth to a boil in a large pot. Gently drop the kreplach into the boiling broth and cook for about 10-12 minutes, or until they float to the top and the dough is tender.
7. Serve
Serve the kreplach hot in the broth as a soup, or drain and serve with fried onions or as a side dish. Enjoy this comforting tradition!
Traditions and Heritage of Kreplach: A Comforting Jewish Tradition
Kreplach: A Comforting Jewish Tradition
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Kreplach are delightful Jewish dumplings, a Jewish Food traditionally filled with meat or potatoes, and boiled in soup. These delicate, handmade dumplings have been a staple in Jewish cuisine for centuries, often served on occasions such as Rosh Hashanah, Purim, and the day before Yom Kippur.
With a texture reminiscent of ravioli or wontons, kreplach offer a comforting bite of history, tradition, and heartwarming flavor. These dumplings are an authentic taste of nostalgia, bringing families together with every bite.
Kreplach (Jewish Dumplings)
Kreplach are traditional Jewish dumplings filled with savory meat, potatoes, or cheese, often enjoyed in soups or as a main dish. These comforting dumplings are similar to wontons or ravioli, featuring a soft, homemade dough wrapped around a flavorful filling. Typically served on Rosh Hashanah, Purim, and before Yom Kippur, kreplach bring a taste of tradition and warmth to any meal.
For the Dough:
- 2 cups all-purpose flour
- 2 large eggs
- 2 tablespoons water (plus more if needed)
- ½ teaspoon salt
- 1 tablespoon vegetable oil
For the Filling (Meat Version):
- ½ pound ground beef or chicken
- 1 small onion (finely chopped)
- 1 tablespoon vegetable oil
- 1 clove garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ½ teaspoon fresh parsley (chopped (optional))
For the Filling (Potato & Cheese Version):
- 1 cup mashed potatoes
- ½ cup farmer’s cheese or ricotta
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Cooking & Serving:
- 6 cups chicken or vegetable broth (if serving in soup)
- 2 tablespoons butter or oil (if pan-frying)
- Chopped parsley or dill for garnish (optional)
- #### **Prepare the Dough:**
- In a large mixing bowl, combine flour and salt.
- Make a well in the center and add eggs, water, and oil.
- Mix until a dough forms, then knead for about 5 minutes until smooth.
- Cover with plastic wrap and let rest for 30 minutes.
- #### **Prepare the Filling (Choose One):**
- **For Meat Filling:**
- In a skillet, heat oil over medium heat and sauté onions until golden.
- Add ground meat, garlic, salt, pepper, and paprika, cooking until fully browned.
- Remove from heat and let cool before using.
- **For Potato & Cheese Filling:**
- Mix mashed potatoes, cheese, salt, and pepper in a bowl until smooth.
- #### **Assemble the Kreplach:**
- Roll out the dough on a floured surface until thin (about ⅛ inch).
- Cut into 3-inch squares or circles.
- Place 1 teaspoon of filling in the center of each piece.
- Fold into a triangle or half-moon shape, sealing edges with a little water.
- #### **Cooking the Kreplach:**
- **Boiling Method (Traditional for Soup):**
- Bring a pot of salted water to a gentle boil.
- Add kreplach and cook for 5-7 minutes, until they float to the top.
- Remove with a slotted spoon and serve in hot broth.
- **Pan-Frying Method (For Crispy Kreplach):**
- After boiling, heat 2 tablespoons of butter or oil in a skillet.
- Fry kreplach until golden and crispy on both sides.
- Serve with sour cream or applesauce.
- —
– **Variations:** You can experiment with different fillings, such as mushrooms, lentils, or sweet cheese for a dessert version.
– **Storage:** Uncooked kreplach can be frozen on a baking sheet and stored in a freezer bag for up to 3 months. Boil directly from frozen.
– **Serving Suggestion:** Traditionally served in soup, but also delicious pan-fried and topped with sour cream or sautéed onions.
Frequently Asked Questions
What is kreplach?
Kreplach are small dumplings filled with ground meat, mashed potatoes, or other fillings, wrapped in thin dough and typically boiled or fried. They are a traditional Jewish dish often served in soup or as a side dish.
When is kreplach traditionally eaten?
Kreplach are commonly eaten on Jewish holidays like Purim, Hoshanah Rabbah, and the day before Yom Kippur, as well as during festive meals. Some families also enjoy them on Shabbat.
What is the difference between kreplach and pierogi?
While both are filled dumplings, kreplach are a Jewish dish with origins in Eastern Europe, often served in soup or fried, and typically filled with meat or potatoes. Pierogi are Polish dumplings, usually larger, and can have sweet or savory fillings like cheese, fruit, or mushrooms.
Can kreplach be made vegetarian or vegan?
Yes! Traditional meat-filled kreplach can be substituted with vegetarian fillings like mashed potatoes, mushrooms, or lentils. For a vegan version, use egg-free dough and plant-based fillings.
How do you serve kreplach?
Kreplach are most commonly served floating in chicken soup, but they can also be pan-fried until crispy and served as a side dish or appetizer. Some people enjoy them with sour cream or caramelized onions.
I used your kreplach recipe for Purim. They were simple to make and tasted great in chicken soup. Thanks!