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Kreplach

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Kreplach

Cuisine:Jewish

Course:Soup

30m prep 10m cook 40m ready

Kreplach are Jewish dumplings filled with seasoned ground beef or chicken, typically served in broth. The filling combines sautéed onions, herbs, and egg yolk, wrapped in fresh pasta dough and boiled until tender.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 237 ml
    • 2 tablespoons vegetable oil
    • 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
    1. Heat in a large skillet over medium-high heat: 2 tablespoons vegetable oil
    2. 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
    3. Season well with: Salt and black pepper
  • 1
    • 473 ml all-purpose flour
    • 3 large eggs
    • 2.46 ml salt
    • 4.93 ml extra-virgin olive oil
    Sub-recipe steps
    1. If making by hand, mound 2 cups all-purpose flour on a clean counter and make a well in the center. Add 3 large eggs (or 2 large eggs plus 3 egg yolks), ½ teaspoon salt, and 1 teaspoon extra-virgin olive oil to the well.
    2. Beat the eggs lightly with a fork, gradually drawing in some flour from the sides of the well, 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.
    3. 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 to the counter.
    4. 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; then remove and knead for 5 minutes as directed. If using a stand mixer, affix the dough hook and mix on low speed until the dough comes together, then increase to medium speed and knead for 2 to 3 minutes; remove and knead for 5 minutes as directed.
    5. Divide the dough into 4 pieces and wrap each piece 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.
    6. After the dough has rested, roll out and cut as desired according to your recipe.
  • 227 g browned ground beef drained
  • 1 egg yolk
  • 29.6 ml chopped parsley
  • 3.7 ml salt
  • 3.7 ml black pepper

Nutrition (per serving, estimated)

Estimated based off 5 of 5 identified ingredients (per 100 g food data, scaled by amount).

Energy
100 cal
Protein
7.72 g
Carbohydrate
0.55 g
Fiber
0.2 g
Sugars
0.05 g
Sodium
329 mg
Total fat
7.28 g
Saturated fat
2.85 g
Monounsaturated fat
3.12 g
Polyunsaturated fat
0.44 g
Vitamins & minerals
  • Calcium: 12.2 mg
  • Iron: 0.94 mg
  • Magnesium: 9.22 mg
  • Phosphorus: 64.4 mg
  • Potassium: 121 mg
  • Zinc: 1.49 mg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 237 ml Sautéed Onions
  • 1 egg yolk
  • 29.6 ml chopped parsley
  • 3.7 ml salt
  • 3.7 ml black pepper
  • 1 Fresh Pasta Dough

Prepare

  • Drain 227 g browned ground beef

Let's Cook

  1. Step 1.

    In a bowl, combine 1 cup minced Sautéed Onions, 8 ounces browned ground beef (drained) or 1 cup finely chopped cooked chicken, 1 egg yolk, 2 tablespoons chopped fresh herbs (parsley, dill, thyme, or a mix), ¾ teaspoon salt, and ¾ teaspoon black pepper. Mix until evenly combined; set aside.

  2. Step 2.

    Prepare the Fresh Pasta Dough or Fresh Egg Noodle Dough according to your recipe. Once made, divide the dough into 4 equal pieces. Tightly wrap 3 pieces in plastic wrap to prevent drying, and keep the fourth piece uncovered for rolling.

  3. Step 3.

    Using a pasta roller or a rolling pin, roll out the unwrapped dough piece as thin as possible, aiming for about 1/16 inch thickness. If using a roller, start at the widest setting and gradually reduce to the thinnest, dusting with flour as needed to prevent sticking.

  4. Step 4.

    Cut the rolled dough into 3-inch squares. Place a heaping teaspoon of the filling slightly off-center on each square. Fold the dough over to form a triangle, pressing out any air pockets.

  5. Step 5.

    Seal the edges of each triangle by pressing firmly with your fingers, then crimp with the tines of a fork to ensure a tight seal. Repeat the rolling, cutting, filling, and sealing process with the remaining dough pieces and filling, keeping the unused dough covered.

  6. Step 6.

    Cook the filled triangles as you would for Vareniki or Pierogi: drop them into a large pot of boiling salted water in batches, stirring gently to prevent sticking. Boil until they float to the surface and are cooked through, about 3–5 minutes. Remove with a slotted spoon and serve hot, optionally with sautéed onions, sour cream, or melted butter.

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