Kreplach I
Discover the comforting flavors of homemade *Kreplach I*, a traditional Jewish dumpling that’s perfect for any occasion. These tender pockets of dough are filled with a savory mixture of cooked ground beef or chicken, sautéed onions, and aromatic garlic, seasoned to perfection with salt and pepper. Made from scratch with a simple flour-and-egg dough, the kreplach are boiled in chicken broth for ultimate flavor and can be optionally pan-fried to achieve a golden, crispy finish. Whether served in a steaming bowl of soup or enjoyed as a snack on their own, this dish is a delightful combination of hearty and satisfying. With only 45 minutes of prep time, you can bring this timeless comfort food to your table and enjoy the perfect balance of soft dumplings and savory filling.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 Eggs
- 3 tablespoons Water
- 0.5 teaspoons Salt
- 1 cup Ground beef or chicken (cooked)
- 0.5 cups Onion (finely chopped and sautéed)
- 1 teaspoon Garlic (minced)
- 0.5 teaspoons Salt (for filling)
- 0.25 teaspoons Black pepper
- 8 cups Chicken broth or water (for cooking)
- Oil (for frying, optional)
Instructions
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and water.
Mix the ingredients together using a fork or your hands until a dough begins to form.
Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling by combining the cooked ground beef or chicken, sautéed onion, garlic, salt, and pepper in a bowl. Mix until evenly combined.
After the dough has rested, roll it out on a floured surface to about 1/8 inch thickness. Cut into 3-inch squares or circles, depending on your preference.
Place about 1 teaspoon of filling in the center of each square or circle. Fold the dough over to form a triangle or half-moon shape and seal the edges by pinching tightly.
If desired, use a fork to crimp the edges for extra security and decoration.
Bring the chicken broth or water to a gentle boil in a large pot.
Carefully drop the kreplach into the simmering liquid, making sure not to overcrowd the pot. Cook for 8-10 minutes or until the dumplings are tender and floating.
For a crispy finish (optional), heat oil in a skillet over medium heat and fry the boiled kreplach until golden on both sides.
Serve the kreplach hot in chicken soup or on their own as a snack. Enjoy!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 9524 mg | 414% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.9 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 230 mg | 18% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1462 mg | 31% | |
*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.
