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Hearty Homemade Kreplach: Traditional Jewish Dumplings

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Meat (Fleishig)

Kreplach are a beloved staple in Ashkenazi Jewish cuisine, cherished for their comforting nature and rich history. These tender dumplings, often filled with meat or potatoes, have been a part of Jewish culinary tradition for generations, frequently appearing on the table during Purim or just before Yom Kippur as a hearty meal. What makes kreplach truly special is their versatility—whether served in a warm chicken soup or fried to golden perfection, they bring a taste of nostalgia and warmth to every bite. This recipe offers a step-by-step guide to making delicious, kosher kreplach that are perfect for family gatherings or as a soulful treat during the holidays.

Hearty Homemade Kreplach: Traditional Jewish Dumplings
Kreplach are a beloved staple in Ashkenazi Jewish cuisine, cherished for their comforting nature and rich history. These tender dumplings, often filled with meat or potatoes, have been a part of Jewish culinary tradition for generations, frequently appearing on the table during Purim or just before Yom Kippur as a hearty meal. What makes kreplach truly special is their versatility—whether served in a warm chicken soup or fried to golden perfection, they bring a taste of nostalgia and warmth to every bite. This recipe offers a step-by-step guide to making delicious, kosher kreplach that are perfect for family gatherings or as a soulful treat during the holidays.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Ashkenazi, Jewish
Ingredients Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour plus extra for dusting
  • 2 large eggs
  • 1/2 teaspoon salt
  • 2 tablespoons water as needed
Filling
  • 1 cup cooked beef finely chopped
  • 1 small onion finely chopped
  • 1 tablespoon canola oil for frying
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

What I use for this recipe

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Method
 

Prepare the Dough
  1. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs.
  2. Gradually incorporate the flour into the eggs, adding water as needed, until a smooth dough forms.
  3. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
  1. In a skillet, heat the canola oil over medium heat. Add the chopped onion and sauté until golden brown.
  2. Combine the cooked beef, sautéed onion, salt, and pepper in a bowl. Mix well to combine.
Assemble the Kreplach
  1. Roll out the rested dough on a floured surface to about 1/8-inch thickness.
  2. Cut the dough into 3-inch squares. Place a teaspoon of filling in the center of each square.
  3. Fold the dough over the filling to form a triangle, sealing the edges firmly.
Cook the Kreplach
  1. Bring a large pot of salted water to a boil. Gently drop the kreplach into the boiling water.
  2. Cook for about 10 minutes or until the kreplach float to the top and are tender.
  3. Optionally, fry the boiled kreplach in a little oil until golden brown for added texture.

Notes

Kreplach can be made in advance and frozen for up to two months. Simply cook from frozen when needed. Serve in chicken soup for a traditional presentation or enjoy them fried with a side of sour cream.

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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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