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A bowl of soup with dumplings, garnished with dill, is on a wooden table. Nearby are slices of bread, a spoon, and a dish of peppercorns.

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
Cook Time 15 minutes
Total Time 1 hour
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:**
    Top-down view of a kitchen counter with ingredients and tools for making dumplings, including flour, eggs, minced meat, dough, a whisk, and a rolling pin. Various preparation stages are shown.
  • 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