📝 About This Recipe
Kreplach are the quintessential Jewish comfort food, often described as the 'Jewish Ravioli' or 'Wontons' of Eastern Europe. These delicate dough triangles are stuffed with a savory, melt-in-your-mouth brisket filling and traditionally served floating in a bowl of rich, golden chicken soup. Whether boiled for a silky texture or pan-fried for a satisfying crunch, they represent a labor of love that brings generations to the table.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (plus extra for dusting)
- 2 pieces Large eggs (at room temperature)
- 2-3 tablespoons Warm water (as needed for elasticity)
- 1/2 teaspoon Kosher salt
- 1 tablespoon Vegetable oil
The Savory Filling
- 2 cups Cooked beef brisket or chuck roast (finely minced or ground)
- 1 large Yellow onion (finely diced)
- 2 tablespoons Schmaltz (rendered chicken fat) or oil (schmaltz provides the most authentic flavor)
- 2 cloves Garlic (minced)
- 1 piece Egg (beaten, to bind the filling)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Salt (adjust based on meat seasoning)
For Serving
- 8 cups Chicken Consommé or Stock (homemade is best)
- 1/4 cup Fresh Dill (chopped for garnish)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour and salt. Create a well in the center and add the 2 eggs, oil, and 2 tablespoons of warm water.
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2
Gently incorporate the flour into the wet ingredients with a fork until a shaggy dough forms. If it feels too dry, add the remaining tablespoon of water.
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3
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for at least 30 minutes to relax the gluten.
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4
While the dough rests, prepare the filling. Heat the schmaltz or oil in a skillet over medium heat and sauté the onions until deeply golden and caramelized (about 12-15 minutes).
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5
Add the minced garlic to the onions and cook for 1 minute until fragrant. Remove from heat.
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6
In a mixing bowl, combine the minced cooked beef, the sautéed onion mixture, the beaten egg, salt, and pepper. Mix thoroughly until the filling holds together.
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7
Divide the rested dough into two pieces. On a well-floured surface, roll out one piece until it is very thin (about 1/16th of an inch), almost translucent.
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8
Cut the dough into 3-inch squares using a knife or a pizza cutter.
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9
Place a rounded teaspoon of filling in the center of each square. Do not overfill or they will burst during cooking.
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10
Fold the dough diagonally over the filling to create a triangle. Pinch the edges firmly to seal. For extra security, you can lightly dampen the edges with water before sealing.
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11
Bring a large pot of salted water to a rolling boil. Drop the kreplach in batches (about 10 at a time) to avoid crowding.
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12
Boil for about 15-20 minutes. They will float to the top early, but continue cooking to ensure the dough is tender and the filling is set.
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13
Remove with a slotted spoon. If serving in soup, drop them directly into the hot chicken broth. If you prefer them crispy, pan-fry them in a little schmaltz until golden brown.
💡 Chef's Tips
For the best flavor, use leftover pot roast or brisket rather than raw ground beef; the slow-cooked depth of the meat is traditional. Ensure your dough is rolled thin enough; thick dough results in a 'chewy' rather than 'silky' dumpling. If you aren't serving them immediately, toss the boiled kreplach in a little oil or schmaltz to prevent them from sticking together. You can freeze uncooked kreplach on a baking sheet, then transfer to a bag; boil them directly from frozen for an extra 5 minutes. Don't skip the dough resting period; it makes the rolling process significantly easier and prevents the dough from snapping back.
🍽️ Serving Suggestions
Serve 3-4 kreplach in a deep bowl of piping hot, clear chicken soup. Garnish with a generous sprinkle of fresh dill and parsley for brightness. Pair with a side of crispy potato latkes for a full comfort-food feast. Serve pan-fried kreplach as an appetizer with a side of caramelized onions and sour cream. A glass of dry white wine or a crisp seltzer with lemon cuts through the richness beautifully.