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Kreplach
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These meat-stuffed, tender noodle dumplings have been around since the Middle Ages. They are typically boiled and served in soup, or can be fried and eaten as an appetizer or side dish.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon rendered chicken fat or vegetable oil, plus more for frying if desired
1/4 pound ground beef
1/4 pound ground veal
1/2 cup finely chopped onions
1 teaspoon salt
1/4 teaspoon black pepper
24 wonton wrappers
OR
1 pound noodle dough
directions
Heat the chicken fat or oil in a skillet over medium heat. Add the ground beef, ground veal, and chopped onions to the skillet. Cook, stirring frequently, for 10 minutes or until the meat is cooked. Season with salt and pepper, mix well, and let the mixture cool enough to handle.
If using noodle dough, roll the dough out and cut into 3-inch squares. Place the squares or wonton wrappers on a work surface. Place about one tablespoon of the meat mixture in the center of each square. Moisten the edges of the wrapper with water then fold the bottom point of the dough up over the filling to form a triangle. Press the edges together to seal the filling in. Let the filled kreplach dry for at least 15 minutes (or up to 1 hour).
Bring a pot of salt water to a boil. Add the kreplach, in batches as needed, and cook for 8-10 minutes or until they float to the top. Remove the kreplach with a slotted spoon and serve in hot, chicken soup.
If fried kreplach are desired, remove the boiled dumplings from the water and let drain on paper toweling. Heat 1/4 cup of chicken fat or vegetable oil in a skillet over medium-high heat. Add the kreplach and cook, turning as needed, until browned on all sides. Remove from the skillet with a slotted spoon and let drain on paper toweling before serving.
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recipe tips
For a more flavorful filling, try adding garlic, herbs, or spices to the meat mixture.
Allowing the filled kreplach to dry before cooking helps them hold together better in the water.
If frying, make sure the oil is hot enough so the kreplach become crispy without absorbing too much oil.
Serve fried kreplach with dipping sauces like sour cream, applesauce, or a spicy condiment.
When serving in soup, add the kreplach just before serving to maintain their texture.
Try different fillings, such as chicken, turkey, or a cheese mixture.
If using wonton wrappers, be sure to seal them well to prevent the filling from leaking out during cooking.
Practice makes perfect; don't worry if your first batch of kreplach isn't perfect. Adjustments can always be made next time.
Consider making a double batch of kreplach, as they freeze well and are a comforting food to have on hand.
Remember to work with one piece of dough at a time, keeping the rest covered to prevent drying out.
common recipe questions
Is there a meatless version of kreplach?
You can replace the ground meat with mashed potatoes (both are traditional fillings).
What are Kreplach?
Kreplach are traditional Jewish dumplings made of a thin noodle dough filled with ground meat, usually beef or veal, and onions. They can be boiled and served in soup or fried and served as an appetizer or side dish.
Can I use only beef or only veal for the filling?
Yes, you can use either all beef or all veal for the filling based on your preference or availability of ingredients.
What can I substitute for chicken fat?
If chicken fat is not available or preferred, you can use vegetable oil, olive oil, or any neutral-flavored oil as a substitute.
How thin should I roll out the noodle dough?
The noodle dough should be rolled out thin enough to be pliable and wrap around the filling without tearing, but not so thin that it falls apart during cooking. Aiming for about 1/16 to 1/8 inch thickness is a good guideline.
Can I prepare kreplach in advance?
Yes, kreplach can be prepared in advance and frozen. Arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Boil straight from frozen, adding a few extra minutes to the cooking time.
What is the best way to seal the edges of kreplach?
Moisten the edges of the dough with water, then press firmly to seal. You can use a fork to crimp the edges for extra security and a decorative touch.
Can kreplach be served with other soups besides chicken?
Yes, kreplach can be served in any flavorful broth or soup of your choice, such as beef, vegetable, or mushroom soup.
How do I know when the kreplach are done cooking?
Kreplach are done when they float to the top of the boiling water and are tender to the touch. This typically takes 8-10 minutes for boiled kreplach.
Can I bake kreplach instead of boiling or frying?
Baking kreplach is not traditional, but it's possible for a lighter version. Brush them with oil and bake at 375 degrees F until golden brown, turning once. The texture will be different from boiled or fried.
nutrition data
Nutritional data has not been calculated yet.
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