Meat Kreplach Jewish Ravioli
Delight in the comforting flavors of tradition with this Meat Kreplach, often referred to as "Jewish ravioli." These tender, homemade dumplings feature a rich, savory filling of seasoned ground beef, onions, and garlic wrapped in velvety, hand-kneaded dough. Boiled to perfection and served in a warm bowl of chicken soup or pan-fried for a crispy finish, kreplach makes for a versatile dish perfect for holidays or cozy family dinners. With its simple ingredients and timeless preparation techniques, this recipe is a celebration of Old World flavors brought to life in your kitchen. Whether you're new to dumpling-making or a seasoned pro, these hearty kreplach are sure to become a favorite on your table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 Large eggs
- 4 tablespoons Water
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 1 pound Ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground paprika
- 8 cups Chicken soup or water
Instructions
Prepare the dough: In a large mixing bowl, combine the all-purpose flour, eggs, water, vegetable oil, and 1/2 teaspoon of salt. Mix until the dough comes together.
Knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and pliable. Wrap it in plastic wrap and let it rest for 30 minutes.
Prepare the filling: In a skillet over medium heat, add 1 tablespoon of vegetable oil and cook the finely chopped onion until soft and translucent, about 4-5 minutes.
Add the minced garlic to the skillet and cook for 1-2 more minutes, until fragrant. Add the ground beef, remaining 1/2 teaspoon of salt, black pepper, and ground paprika. Cook until the beef is browned and fully cooked, about 8-10 minutes. Let the filling cool completely.
Roll out the dough: Divide the dough into two portions. Roll out one half on a lightly floured surface until very thin, about 1/16 inch thick.
Cut the dough into 3-inch squares or circles as your preferred shape for the kreplach.
Assemble the kreplach: Place about 1 teaspoon of the meat filling in the center of each dough piece. Fold the dough over to create a triangle (or a half-moon if using circular cuts) and press the edges tightly to seal. Use a fork to crimp the edges if desired.
Repeat the process with the remaining dough and filling, re-rolling scraps as needed.
Cook the kreplach: Bring the chicken soup (or salted water as an alternative) to a gentle boil. Add the kreplach in small batches to avoid overcrowding. Cook for 5-7 minutes, or until the kreplach float to the surface.
Remove the kreplach from the soup with a slotted spoon and serve either in the soup itself or as a pan-fried appetizer. For the pan-fried version, lightly fry the cooked kreplach in a skillet with a small amount of oil until golden on both sides.
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 9415 mg | 409% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 17.0 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 331 mg | 25% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2869 mg | 61% | |
*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.
