Cheese Kreplach
Savor the comforting delight of homemade Cheese Kreplach—a traditional Jewish dumpling recipe with a creamy twist. Made from scratch, the delicate pasta dough is filled with a rich, savory blend of ricotta, cream cheese, and Parmesan, enhanced with the subtle freshness of chopped chives and a hint of black pepper. These tender parcels are boiled to perfection, then optionally pan-fried in a luscious butter and caramelized onion mixture for a golden, crispy edge. Perfect as an appetizer or a hearty main dish, these Cheese Kreplach are a labor of love, offering a unique fusion of textures and flavors that will have guests asking for seconds. Serve them warm with a sprinkle of fresh chives for a comforting dish steeped in tradition and bursting with cheesy goodness.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 3 large Eggs
- 0.25 cup Water
- 1 cup Ricotta cheese
- 0.5 cup Cream cheese
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh chives, chopped
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Crack 2 eggs into the bowl and mix until the dough starts to come together.
Gradually add the water while kneading the dough with your hands until it forms a smooth, elastic ball. Cover with a damp kitchen towel and let it rest for 30 minutes.
In another bowl, prepare the cheese filling by combining ricotta cheese, cream cheese, Parmesan cheese, chives, and black pepper. Mix thoroughly and set aside.
After the dough has rested, divide it into two portions. Roll each portion out on a lightly floured surface to about 1/8-inch thickness.
Using a 3-inch round cookie cutter or the rim of a glass, cut out circles from the rolled dough.
Place a heaping teaspoon of the cheese filling in the center of each circle.
Lightly beat the remaining egg and use it to brush the edges of each circle to help seal the dumplings.
Fold each circle in half over the filling and press the edges firmly to seal, creating a half-moon shape. Crimp the edges with a fork for extra security and decoration.
Bring a large pot of salted water to a gentle boil. Drop the kreplach into the water in batches and cook for 5-7 minutes, or until they float to the surface. Remove with a slotted spoon.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until golden and caramelized, about 8-10 minutes.
If desired, fry the boiled kreplach in the butter and onion mixture for an additional 2-3 minutes per side for extra flavor and crispness.
Serve the Cheese Kreplach warm, garnished with extra chives if desired.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 254 mg | 20% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
