Kreplach
Kreplach, often referred to as "Jewish dumplings," is a comforting, traditional dish that brings warmth and nostalgia to the table. These tender pockets of homemade dough are filled with a savory mixture of ground beef or chicken, sautéed onions, and aromatic garlic, creating a delightful burst of flavor with every bite. Skillfully boiled until perfectly tender and then served in a steaming bowl of broth or pan-fried to golden crispiness, kreplach is as versatile as it is satisfying. Whether you enjoy them as a hearty soup, a snack, or an appetizer, this Eastern European classic is a labor of love that’s sure to impress. Perfect for cozy family dinners or festive holiday celebrations, kreplach is a must-try for fans of handmade dumplings and comfort foods alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 items large eggs
- 3 tablespoons water
- 1 teaspoon salt
- 1 pound ground beef or chicken
- 1 medium onion, finely chopped
- 2 items garlic cloves, minced
- 0.5 teaspoons ground black pepper
- 2 tablespoons vegetable oil
- 6 cups chicken or vegetable broth (optional, for serving)
Instructions
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and water.
Using a fork or your hands, mix the ingredients together until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap or cover with a damp towel, and let it rest for 30 minutes.
While the dough is resting, prepare the filling. Heat the vegetable oil in a skillet over medium heat.
Add the chopped onion and garlic to the skillet and sauté until softened and golden, about 5-7 minutes.
Add the ground beef (or chicken), salt, and pepper to the skillet. Cook until the meat is fully cooked and no longer pink, breaking it up into small pieces with a wooden spoon.
Remove the filling mixture from heat and let it cool completely.
After the dough has rested, roll it out on a floured surface until it is very thin, about 1/16 inch (or thin enough to see your hand through it).
Cut the dough into 3-inch squares (or circles using a round cutter, if preferred).
Place about 1 teaspoon of filling in the center of each square or circle.
Fold the dough over the filling to form a triangle (if starting with squares) or a half-moon (if starting with circles). Pinch the edges tightly to seal.
Bring a large pot of salted water to a boil. Drop the kreplach into the boiling water in batches and cook for 5-7 minutes, or until they float to the surface.
If desired, serve the kreplach in hot chicken or vegetable broth for a comforting soup.
Alternatively, pan-fry the cooked kreplach in a bit of vegetable oil over medium heat until golden and crispy on both sides for a delicious side dish or appetizer.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 8011 mg | 348% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 8.2 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 243 mg | 19% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2059 mg | 44% | |
*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.
