If you're a fan of savory meat-stuffed dumplings, you'll love kreplach. This fast, easy-to-make, delicious Jewish dish is made by stuffing meat (often beef, but you can use chicken, too), into a thin pasta-like dough, and boiling them in water.
Kreplach are usually served in chicken soup, but they're also fantastic when fried and served with a generous dollop of homemade applesauce or sour cream.
They're a popular dish to make on Jewish holidays like Purim or Hanukkah, but taste great all year round. With their savory, lightly spiced meat filling and tender exterior, kreplach are hard to resist.
Kreplach are a delicious type of Jewish dumpling which are stuffed with meat, chicken, vegetables, cheese, or potatoes. They're also known as Jewish pierogis, wontons, or ravioli.
Kreplach are a traditional dish to serve on major Jewish holidays like Purim, Rosh Hashanah, and other festivals. Kreplach are traditionally served in chicken broth, although they're also occasionally served fried, especially around Hanukkah.
Kreplach are usually served in chicken broth or fried and served with applesauce or sour cream. They often are made with ground beef, brisket, or chicken, but can also be made vegetarian. Pierogis are usually vegetarian and are often stuffed with potatoes, cheese, sauerkraut, or vegetables. There are also sweet versions of pierogis containing fruit or sweet cheeses.
There are a few theories about the origins of kreplach, but the most widely accepted one suggests that it came from Italian Jews during the 14th century, as an adaptation of stuffed pasta. Another theory says that kreplach was an adaptation of Russian pelmeni.
To make the kreplach filling, all you need is ground beef, onions, and an egg, plus a little salt and pepper for seasoning the meat. The egg acts as a binding agent for the filling.
For the dough, all you need is flour, salt, water, and eggs. That's it!
Making kreplach is incredibly easy to do, even if you've never done it before. Start by making the filling. Saute the beef and onions until the meat is browned and cooked through. Pour off any fat. Stir in the egg, salt, and pepper, then set it aside. Bring a pot of water to a boil, and season it with salt.
To make the dough, beat the eggs, then whisk in the salt, water, and flour. Combine to form a supple, soft dough. Cut the dough in half, then pop a clean, damp towel over the top of the dough.
Now the secret to making the perfect kreplach is to work quickly. Roll out the first ball of dough, so it's nice and thin. Slice it into 6 strips then cut each strip into squares. Put ½ teaspoon of filling in the center of each square – be careful not to overfill the dough. Fold the square in half to make a triangle. Gently but firmly press the dough around the edges to seal them.
Place the kreplach into boiling water, and cook uncovered for 15 minutes. Serve them in warm chicken soup.
This kreplach uses sauteed ground beef and onions as a filling, but there are plenty of other options. You can stuff your kreplach with chicken, brisket, or make vegetarian kreplach using vegetables, chickpeas, spinach, or cheese.
Kreplach are usually served in chicken broth, but you can also enjoy them the same way you would dumplings. You can also fry your kreplach and serve them with sour cream or applesauce.
You need to work quickly when making the kreplach. Make sure you have already prepared the filling and let it cool before making the dough.
To make gluten-free kreplach, use gluten-free flour instead of all-purpose flour.
If you don't want to make the dough from scratch, you can use wonton wrappers instead.
You can add extra spices and seasonings to your kreplach filling if desired. Garlic, paprika, thyme, matzo meal, or vegan Worcestershire sauce (which is also kosher) are all delicious additions.
To fry your kreplach, heat oil in a Dutch oven and fry the dumplings in batches until golden brown.
Keep kreplach in an airtight container for up to 2 days. You can freeze uncooked kreplach for up to 2 months.
To reheat kreplach, place them in broth and heat them until warmed through.
Heat oil in a large skillet. Sauté the beef and onions until the meat is browned and there's no pink remaining. Drain off the fat.
Mix the egg, salt, and pepper. Set aside.
Boil water in a large pot.
In a large bowl, lightly beat the eggs. Beat in the salt, water, and flour. Combine to form a supple dough.
Cut the dough into two equal balls. Place a clean, damp towel over each dough ball.
Roll out the first ball of dough to about 1/8-inch thickness.
Slice it into 6 strips about 1 ½-inch wide. Cut each strip into 1 ½ inch squares.
Put ½ teaspoon of filling in the center of each square.
Fold the square in half to make a triangle. Seal the edges. Repeat with the remaining ball of dough.
Place the kreplach into boiling water, and cook uncovered for 15 minutes.
After folding the kreplach into a triangle, you can press two edges together to make a shape similar to tortellini, if you like.