Kreplach are Jewish comfort food at it’s best. Popular to serve during Purim, because of their triangular shape, this kreplach recipe will bring back the fond memories of your bubbe in her kitchen.
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Kreplach are noodle dumplings that are filled with ground meat and onions, and served in chicken soup or sauteed in butter or schmaltz. They are standard fare in Delis throughout the North East.
These little meat dumplings were also standard fare when my daughter was sick as a child. I would grab a quart of chicken stock and a dozen frozen kreplach from a great little deli that was close to home. She always asked for “crippled soup” when she was feeling off. I love the memories that this dish evokes.
VARIATIONS ON THIS JEWISH COMFORT FOOD
Kreplach comes in a variety of different fillings. I highly recommend trying all of them.
- Ground chicken and onion
- Ground brisket or leftover beef roast
- Chicken liver
- Goat cheese and plum jam
EQUIPMENT USED IN MAKING THIS RECIPE
- Hamilton Beach 12-Cup Food Processor – this inexpensive tool makes food prep so much easier!
- Stainless Steel Rolling Pin and Silicone Baking Pastry Mat Set – A stainless steel rolling pin, so the dough sticks less AND it even has rings that fit on the ends of the rolling pin so you can accurately roll out the perfect thickness. Genius!
- Cuisinart French Classic Tri-Ply Stainless 12-Inch French Skillet with Helper Handle – You’ll feel like a real 5-star chef with this skillet.
Here are a few more options for comfort food like grandma used to make:
- Pasta Carbonara
- Chicken Marbella
- Perfect Oven Roasted Brisket
- Roasted Garlic Horseradish Mashed Potatoes
- Total Time: 1 hour, 40 minutes
- Yield: Makes 24 kreplach 1x
Jewish comfort food at it’s best, this meat kreplach recipe is delicious served in a steaming bowl of chicken soup or sauteed in butter or schmaltz and served as a side dish.
2 cups all-purpose flour
¾ teaspoon salt
2 tablespoons water
3 large eggs
Salt and white pepper to taste
1 small onion, grated
1 pound lean ground beef
¼ teaspoon allspice
Salt and pepper to taste
Make the filling:
- In a large skillet over medium-high heat, saute the ground beef and grated onion until just cooked through, breaking up the meat with your spoon. Drain off any excess fat. Sprinkle in the allspice, salt, and pepper. Stir well to combine.
- Allow the meat and onion to cool.
- Stir in the egg, salt, and pepper to taste. Set aside.
Make the dough.
- In the bowl of a food processor, add the eggs, salt, and water. Pulse to combine.
- Slowly add the flour, a few tablespoons at a time, pulsing after each addition.
- Add in enough flour to make a medium-soft dough that forms a ball.
- Remove from the food processor. Divide into 2 balls and cover with a moist towel. Set aside and allow to rest for at least 10 minutes.
- Lightly dust a large cutting board with flour.
- Working quickly, roll out 1 ball of dough until about ¼-inch thick.
- Use a pizza cutter to cut the dough into strips that are 2-inches wide. Then cut each strip into 2-inch squares.
- Place 1 teaspoon of the meat mixture in the center of each square.
- Use a finger to moisten all of the edges of the dough and then fold the dough into a triangle and press the edges together very firmly.
- Repeat with the remaining ball of dough.
- Bring a large pot of chicken stock to a full rolling boil Drop the kreplach into the stock and cook, uncovered, for 15 minutes. If you are making chicken soup, you can drop them right into your soup during the last 15 – 20 minutes of cooking.
- Alternately, you can saute the kreplach in a skillet with chicken schmaltz or oil until golden brown on both sides.
- Prep Time: 1 hour, 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boil or Saute
- Cuisine: Jewish
Keywords: Jewish comfort food, soup recipes, Purim recipes, chicken soup recipes, dumplings