Kreplach: A Comforting Jewish Tradition

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.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine Ashkenazi Jewish

Servings 6 people

Calories 220 kcal

Ingredients

  

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

Instructions

 

• #### **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.
• ---

Notes

- **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.

Keyword dumplings, soup