📝 About This Recipe
A cornerstone of Ashkenazi Jewish cuisine, Kreplach are delicate pillows of dough filled with savory, seasoned meat that carry centuries of tradition in every bite. Often referred to as 'Jewish Ravioli,' these dumplings are symbols of hidden blessings, traditionally served during festive meals like Erev Yom Kippur and Hoshanah Rabbah. Whether floating in a rich golden chicken soup or pan-fried to a satisfying crunch, their tender exterior and deeply flavorful beef filling offer the ultimate culinary hug.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (plus extra for dusting)
- 2 Large eggs (at room temperature)
- 1 tablespoon Vegetable oil
- 2-3 tablespoons Warm water (as needed)
- 1/2 teaspoon Kosher salt
The Savory Meat Filling
- 1.5 cups Cooked beef brisket or chuck roast (finely ground or minced)
- 1 medium Yellow onion (finely diced)
- 2 tablespoons Schmaltz (rendered chicken fat) or oil (for sautéing)
- 1 Garlic clove (minced)
- 1 Large egg (to bind the filling)
- 1 tablespoon Fresh parsley (finely chopped)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Kosher salt (adjust to taste)
For Serving
- 8 cups Chicken Consommé or Stock (homemade is best)
- 2 tablespoons Fresh dill (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 and vegetable oil.
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2
Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Add warm water one tablespoon at a time if the dough feels too dry.
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3
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for 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 diced onion until golden brown and translucent, about 8 minutes.
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5
Add the minced garlic to the onions and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
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6
In a food processor or bowl, combine the minced cooked beef, the sautéed onion mixture, 1 egg, parsley, salt, and pepper. Pulse or mix until well combined but not a complete paste.
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7
Divide the rested dough into two portions. On a floured surface, roll out one portion into a very thin sheet, roughly 1/16th of an inch thick.
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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 the meat filling in the center of each square.
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10
Fold the square diagonally to create a triangle. Pinch the edges firmly to seal, ensuring there are no air pockets. For a traditional look, you can also bring the two opposite corners of the triangle together and pinch.
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11
Repeat the process with the remaining dough and filling, keeping the finished kreplach covered with a damp towel to prevent drying.
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12
Bring a large pot of salted water to a gentle boil. Drop the kreplach in batches (do not overcrowd) and cook for about 15-20 minutes until the dough is tender and they float to the surface.
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13
Remove with a slotted spoon. At this stage, you can serve them directly in hot soup, or pan-fry them in a little schmaltz until crispy for an appetizer.
💡 Chef's Tips
Use leftover pot roast or brisket for the filling as the long-braised meat provides the most authentic flavor and texture. If the dough edges won't stick, lightly brush them with a tiny bit of water or egg wash to ensure a tight seal. Don't roll the dough too thick; it should be thin enough to be delicate but strong enough to hold the meat without tearing. Kreplach freeze beautifully—freeze them raw on a baking sheet before transferring to a bag, then boil directly from frozen adding 5 minutes to the time. To prevent sticking after boiling, toss them in a teaspoon of oil or schmaltz if not serving immediately in soup.
🍽️ Serving Suggestions
Serve 3-4 kreplach in a deep bowl of piping hot, clear chicken soup garnished with fresh dill. Pan-fry boiled kreplach with caramelized onions and serve with a side of sour cream or applesauce for a crispy starter. Pair with a glass of dry white wine like a Chenin Blanc or a traditional Israeli Chardonnay. Serve as a side dish to a main course of roasted brisket or tzimmes. For a modern twist, serve fried kreplach with a spicy horseradish aioli dip.