📝 About This Recipe
A cornerstone of Ashkenazi Jewish tradition, these 'Jewish Ravioli' are tender dough pockets stuffed with savory seasoned meat, floating in a crystal-clear, liquid-gold chicken consommé. Historically served during the high holidays, this dish represents a perfect marriage of humble ingredients and sophisticated technique, offering a warm, soul-soothing embrace in every spoonful. The combination of the silky pasta-like dough and the rich, umami-packed brisket filling makes this much more than a simple soup—it is a labor of love.
🥗 Ingredients
The Golden Broth
- 4-5 pounds Whole Roasting Chicken (cut into pieces)
- 2 Yellow Onions (unpeeled for color, halved)
- 3 large Carrots (peeled and cut into chunks)
- 3 Celery Stalks (with leaves)
- 1 bunch Fresh Parsley
- 1 teaspoon Black Peppercorns (whole)
The Dough
- 2 cups All-Purpose Flour (plus extra for dusting)
- 2 Large Eggs (plus 1 yolk)
- 1 tablespoon Vegetable Oil
- 1/2 teaspoon Kosher Salt
- 2-3 tablespoons Warm Water (as needed)
The Savory Filling
- 1.5 cups Cooked Beef Brisket or Chuck Roast (finely ground or minced)
- 1 medium Yellow Onion (finely diced)
- 2 tablespoons Schmaltz (Chicken Fat) or Oil
- 1 Large Egg (beaten)
- 1/2 teaspoon Garlic Powder
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Start the broth: Place chicken, unpeeled onions, carrots, celery, and peppercorns in a large stockpot. Cover with cold water (about 4-5 quarts).
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2
Bring to a gentle boil, then immediately reduce to a very low simmer. Skim off any gray foam that rises to the surface. Simmer partially covered for 2.5 to 3 hours.
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3
Make the dough: Sift flour and salt into a bowl. Make a well in the center and add 2 eggs, 1 yolk, and oil. Incorporate the flour slowly, adding water a tablespoon at a time until a stiff dough forms.
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4
Knead the dough on a floured surface for 5-8 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
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5
Prepare the filling: Sauté the diced onion in schmaltz or oil over medium heat until golden brown and caramelized (about 10-12 minutes).
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6
In a bowl, combine the ground cooked beef, caramelized onions, beaten egg, garlic powder, salt, and pepper. Mix until cohesive.
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7
Roll out the dough: Divide the rested dough in half. On a floured surface, roll it out as thin as possible (about 1/16th inch), similar to pasta dough.
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8
Cut the dough into 3-inch squares. Place a rounded teaspoon of filling in the center of each square.
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9
Fold the dough diagonally over the filling to create a triangle. Press the edges firmly to seal. For a traditional look, bring the two bottom corners of the triangle together and pinch.
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10
Bring a large pot of salted water to a boil. Drop the kreplach in batches and cook for 15-20 minutes. They will float, but they need time for the dough to become tender.
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11
While the kreplach boil, strain your chicken broth through a fine-mesh sieve lined with cheesecloth. Season the clear liquid generously with salt.
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12
Remove the cooked kreplach with a slotted spoon and place 2-3 in each serving bowl. Ladle the hot, clear broth over them.
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13
Garnish with fresh parsley or dill and serve immediately while steaming hot.
💡 Chef's Tips
For a crystal clear broth, never let the soup reach a rolling boil; a gentle 'smile' of a simmer is best. You can use leftover pot roast for the filling, which provides a deeper flavor than using raw ground beef. If the dough is too springy and keeps shrinking back while rolling, let it rest for another 10 minutes to relax the gluten. To prevent the kreplach from sticking together after boiling, toss them in a tiny bit of oil or schmaltz if not serving immediately. Kreplach freeze beautifully; freeze them raw on a baking sheet, then transfer to a bag and boil directly from frozen.
🍽️ Serving Suggestions
Serve with a side of warm, braided Challah bread for dipping. Pair with a crisp, dry white wine like a Riesling or Pinot Grigio. A side of bitter herb salad or horseradish can cut through the richness of the beef filling. For an extra touch of texture, garnish with a few 'mandlen' (soup nuts). Follow the soup with a light main course like roasted chicken or brisket.