📝 About This Recipe
Kreplach are the ultimate Jewish comfort food, traditionally served during the High Holidays like Rosh Hashanah to symbolize the covering of judgment with mercy. These tender, handmade dough triangles are stuffed with a rich, savory filling of slow-cooked brisket and caramelized onions, then simmered to perfection. Whether floating in a crystal-clear chicken soup or pan-fried until crisp, they offer a nostalgic and deeply satisfying taste of heritage.
🥗 Ingredients
The Dough
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 3 Large eggs (at room temperature)
- 1 tablespoon Vegetable oil
- 1/2 teaspoon Kosher salt
- 2-3 tablespoons Warm water (as needed)
The Meat Filling
- 2 cups Cooked beef brisket or roast (finely ground or minced)
- 1 large Yellow onion (finely diced)
- 2 tablespoons Schmaltz (rendered chicken fat) or oil (for authentic flavor)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 Large egg (to bind the filling)
- 1/2 teaspoon Black pepper (freshly ground)
- to taste Kosher salt
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and 1/2 teaspoon of salt. Create a well in the center and add the 3 eggs and vegetable oil.
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2
Gently incorporate the flour into the wet ingredients using a fork. If the dough is too dry, add warm water one tablespoon at a time until a shaggy ball forms.
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3
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it 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 diced onions until they are deeply golden and caramelized, about 15 minutes.
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5
Add the minced garlic to the onions and cook for 1 minute more until fragrant. Remove from heat.
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6
In a bowl, combine the ground cooked beef, the sautéed onion mixture, parsley, and one egg. Season with salt and pepper, mixing thoroughly until the filling holds together.
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7
Divide the rested dough into two portions. On a well-floured surface, roll out one portion into a very thin sheet, roughly 1/16th of an inch thick.
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8
Using a sharp knife or pizza cutter, cut the dough into 3-inch squares.
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9
Place a rounded teaspoon of the meat 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. Press the edges firmly to seal. You can dampen the edges with a tiny bit of water to ensure a tight bond.
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11
Bring a large pot of salted water to a gentle boil. Carefully drop the kreplach into the water in batches.
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12
Boil for about 15-20 minutes. They will float to the top when nearly done, but continue cooking to ensure the dough is tender. Remove with a slotted spoon.
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13
Optional: For a crispy finish, pan-fry the boiled and drained kreplach in a little schmaltz or oil until golden brown on both sides.
💡 Chef's Tips
Always let your dough rest; it makes rolling it thin much easier without it snapping back. If you don't have leftover brisket, you can brown ground beef with seasonings as a quick alternative. To prevent sticking, place uncooked kreplach on a baking sheet lined with parchment paper and dusted with flour. These freeze beautifully—freeze them raw on a tray first, then transfer to a bag; boil directly from frozen for an extra 5 minutes. Ensure the edges are sealed perfectly; any air pockets might cause the dumpling to open while boiling.
🍽️ Serving Suggestions
Serve 3-4 kreplach in a bowl of hot, golden chicken consommé for a traditional holiday starter. Garnish with fresh dill or parsley to add a pop of color and herbal brightness. Serve pan-fried kreplach as a side dish with a dollop of applesauce or sour cream (if not keeping kosher meat/dairy rules). Pair with a glass of dry white wine or a crisp seltzer with lemon to cut through the richness of the beef. Add them to a platter of roasted root vegetables for a hearty autumnal meal.