36 dumplings; 6 servings Jewish kreplach are traditionally cooked and served in a hearty chicken or beef broth. A particularly clever strategy is to mince the chicken or beef you have made the broth with and combine with sautéed onions to fill the dumplings. Other common fillings include leftover Beef Pot Roast or Sweet-and-Sour Brisket; simply substitute 1 cup minced leftover meat for the chicken or ground beef.
1 pound yellow, red, white, or sweet onions, halved and thinly sliced or cut into ½-inch or larger dice
Salt and black pepper
Sub-recipe steps
Heat in a large skillet over medium-high heat: 2 tablespoons vegetable oil
Add and cook, stirring frequently, until lightly browned around the edges, 10 to 15 minutes: 1 pound yellow, red, white, or sweet onions, halved and thinly sliced or cut into ½-inch or larger dice
Season well with: Salt and black pepper
8 ounces browned ground beef, drained, or 1 cup finely chopped cooked chicken
1 egg yolk
2 tablespoons chopped parsley, dill, thyme, or a combination
If making by hand, mound on a clean counter: 2 cups all-purpose flour
Make a well in the center and add to the well: 3 large eggs or 2 large eggs and 3 egg yolks; (½ teaspoon salt); (1 teaspoon extra-virgin olive oil)
Beat the eggs lightly with a fork, drawing in some flour as you go, until the eggs are mixed and slightly thickened. Using the fingertips of one hand, gradually incorporate the flour into the eggs and blend everything into a smooth, not too stiff dough. If the dough feels too dry and crumbly, add a little water as needed. If it is too sticky, add a little more flour. Use a dough scraper to lift and turn the dough if it sticks. Knead the dough for about 10 minutes, or until smooth and pliable.
If using a food processor, combine all the ingredients and pulse until a smooth dough forms, about 1 minute. Remove from the processor and knead for 5 minutes as directed above.
If using a stand mixer, affix the dough hook and mix the ingredients on low speed until they come together into a dough. Increase to medium speed and knead for 2 to 3 minutes. Remove from the mixer and knead for 5 minutes as directed above.
Divide the dough into 4 pieces and wrap the pieces loosely in plastic wrap or cover with an inverted bowl. Let the dough rest at room temperature for at least 30 minutes before rolling it out. Roll out and cut as desired, above.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 1 cup Sautéed Onions, minced
8 ounces browned ground beef, drained, or 1 cup finely chopped cooked chicken
1 egg yolk
2 tablespoons chopped parsley, dill, thyme, or a combination
¾ teaspoon salt
¾ teaspoon black pepper
1 Fresh Pasta Dough or Fresh Egg Noodle Dough
Let's Cook
Step 1.
Mix together in a bowl: 1 cup Sautéed Onions, minced; 8 ounces browned ground beef, drained, or 1 cup finely chopped cooked chicken; 1 egg yolk; 2 tablespoons chopped parsley, dill, thyme, or a combination; ¾ teaspoon salt; ¾ teaspoon black pepper
Step 2.
Prepare: Fresh Pasta Dough or Fresh Egg Noodle Dough
Step 3.
Divide the dough into 4 pieces and tightly cover 3 of the pieces with plastic wrap. Use a pasta roller or a rolling pin to roll out one piece of dough as thin as possible, about 1⁄16 inch. Cut the dough into 3-inch squares. Place a heaping teaspoon of filling slightly off-center and fold over to form a triangle. Seal the edges by pressing them with your fingers, then with the tines of a fork. Repeat with remaining dough and filling. Cook as for Vareniki or Pierogi.
We use necessary cookies to run the site and optional analytics cookies (via Google Tag Manager) to understand how Plan n Cook is used.
See our Cookie Policy and Privacy Policy for details.
Cookie preferences
Choose which cookies you allow. Necessary cookies are always on.
You can change this anytime from Cookie settings in the footer.
Necessary
Required for sign-in, security, and basic site features.
Analytics
Google Analytics, Microsoft Clarity, and related tags via Google Tag Manager. See our Cookie Policy.
Advertising
Reserved for future advertising technologies. Not currently used.
