Meat Kreplach Jewish Ravioli

Nutriscore Rating: 68/100

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.

Recipe Information

• Prep Time: N/A
• Cook Time: 20 min
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 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

10 steps

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Cut the dough into 3-inch squares or circles as your preferred shape for the kreplach.

7. 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.

8. Repeat the process with the remaining dough and filling, re-rolling scraps as needed.

9. 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.

10. 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

1 serving (482.3g)

Calories		492
% Daily Value*
Total Fat		23.2 g	30%
	Saturated Fat	7.7 g	39%
	Polyunsaturated Fat	1.4 g
Cholesterol		132 mg	44%
Sodium		1500 mg	65%
Total Carbohydrate		42.4 g	15%
	Dietary Fiber	2.4 g	9%
	Total Sugars	2.9 g
Protein		27.0 g	54%
Vitamin D		0.4 mcg	2%
Calcium		58 mg	4%
Iron		4.3 mg	24%
Potassium		433 mg	9%

*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.

Source of Calories

Fat: 1237 cal (42.6%%)

Protein: 650 cal (22.3%%)

Carbs: 1020 cal (35.1%%)