Untitled Document

Let’s Make Kreplach!

Print Bookmark
Kreplach

It is a great meal for those cold winter days as it’s usually served in soup..."

Kreplach are meat-filled dumplings and a popular dish served during many Jewish holidays such as Yom Kippur and Rosh Hashanah. It is also a great meal for those cold winter days as it’s usually served in soup. Keep yourself warm by making this recipe for yourself!


Ingredients

Filling

  • 1 medium onion, diced
  • 1 clove of garlic, minced
  • 2 tablespoons of oil
  • 2 1/2 cups of cooked chicken, beef, or liver, diced or ground
  • 1/8 teaspoon pepper
  • pinch of cinnamon

Dough

  • 2 eggs
  • 3 - 4 tablespoons water
  • 1/2 teaspoon salt
  • pinch of white pepper
  • 2 tablespoons oil
  • 2 cups flour, sifted

Directions

Filling: In a large skillet, sauté onion and garlic in oil over medium heat until tender. Add meat and seasonings and cook for 10 minutes while stirring.


Dough: Beat eggs, adding water, salt, pepper and oil. Stir in flour. Mix until smooth. Add a little flour if too sticky. Knead for 5 minutes. Cover and let rest for at least 20 minutes. Divide into 3 parts. Roll out each part into a rectangle 1/8 inch thick. Cut into 3-inch squares or circles and place a teaspoonful of filling in centre. Fold diagonally to make a triangle. Wet edges with cold water or egg white and pinch to seal. Drop gently into a large pot of boiling salted water or soup and simmer for 15 - 20 minutes. Serve in soup or as a side dish.


Yields 30 kreplach.

Recipe Archive

It is a great meal for those cold winter days as it’s usually served in soup..."

 

All active news articles
We use cookies, including third-party cookies, to improve your experience on our site and to show you relevant advertising. Visit our Privacy Policy to learn more. By continuing to use our site you agree to our use of cookies.
close