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Traditional Purim Kreplach with Savory Beef Filling – Perfect for Festive Meals

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Meat (Fleishig)

Kreplach are triangular dumplings of tender egg pasta filled with seasoned ground beef, onion and garlic, served in chicken soup or pan-fried until golden. Eating foods with hidden fillings is a Purim custom, recalling the hidden miracle of the Purim story.

Making the Dough and Filling

Knead the egg dough until smooth and let it rest so it rolls out easily. Cook the beef with onion and garlic until browned, then cool and chop it finely. Cut the dough into squares, place a spoonful of filling in the center, fold into triangles and seal the edges well with a little water. Boil until they float.

Kosher Notes

Kreplach with a meat filling are fleishig and are traditional in chicken soup on Purim, Erev Yom Kippur and Hoshana Rabbah. Check each egg for blood spots.

Freezing

Freeze uncooked kreplach in a single layer, then bag them for 3 months. Cook from frozen, adding 3 to 4 minutes.

Traditional Purim Kreplach with Savory Beef Filling – Perfect for Festive Meals
These traditional Purim kreplach feature tender pasta dough wrapped around savory seasoned beef filling, perfect for serving in soup or pan-fried until golden.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour plus extra for dusting
  • 2 large eggs
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon kosher salt
  • 2-4 tablespoons warm water as needed
For the Filling
  • 1 pound ground beef 80/20 blend works best
  • 1 medium yellow onion finely diced
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon paprika
  • 2 tablespoons fresh parsley chopped
For Cooking
  • 8 cups water for boiling
  • 1 tablespoon kosher salt for boiling water
  • 2 tablespoons vegetable oil for pan-frying, optional

What I use for this recipe

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Method
 

Make the Dough
  1. In a large bowl, whisk together flour and salt. Make a well in the center and add eggs and oil.
  2. Using a fork, gradually incorporate the flour into the egg mixture, adding warm water 1 tablespoon at a time until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky.
  4. Wrap dough in plastic wrap and let rest at room temperature for 30 minutes.
Prepare the Filling
  1. Heat oil in a large skillet over medium-high heat. Add diced onion and cook for 5 minutes until softened and lightly golden.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add ground beef, breaking it up with a spoon. Cook for 8-10 minutes, stirring occasionally, until beef is well-browned and cooked through.
  4. Season with salt, pepper, and paprika. Stir in fresh parsley and remove from heat. Let cool completely before using.
Assemble the Kreplach
  1. Divide rested dough into 4 portions. Working with one portion at a time (keep others covered), roll out on a floured surface to 1/8-inch thickness.
  2. Using a 3-inch round cutter or glass, cut circles from the dough. Gather scraps and re-roll once.
  3. Place 1 teaspoon of cooled filling in the center of each circle. Don't overfill or they'll burst during cooking.
  4. Brush edges lightly with water, then fold the circle in half to form a half-moon. Press edges firmly to seal, then bring the two corners together and pinch to form a triangle shape.
  5. Place finished kreplach on a floured baking sheet, making sure they don't touch each other.
Cook the Kreplach
  1. Bring 8 cups of salted water to a rolling boil in a large pot.
  2. Carefully add kreplach in batches, being careful not to overcrowd. Cook for 12-15 minutes until they float to the surface and dough is tender.
  3. Remove with a slotted spoon and serve immediately in hot chicken soup, or let cool slightly for pan-frying.
  4. For pan-fried kreplach: Heat oil in a large skillet over medium heat. Add boiled kreplach and cook for 2-3 minutes per side until golden brown and crispy.

Notes

Kreplach can be frozen before cooking. Place on a baking sheet in single layer, freeze until solid, then transfer to freezer bags for up to 3 months. Cook directly from frozen, adding 3-4 minutes to cooking time. Leftover filling makes excellent stuffed peppers or can be used for meatballs.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 425mg 18%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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