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Meat Kreplach with a Twist

Meat Kreplach with a Twist

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With Purim just two weeks away, it’s time to start planning the holiday’s food component. Of course, there are the classic it-wouldn’t-be-Purim-without-them hamantashen, which I’ll be sharing with you next week, and then there are the traditional food packages we send to friends and family—mishloach manot. But let’s not forget the Purim feast, which typically starts in the late afternoon and continues into the night.


There are no hard-and-fast rules when it comes to the Purim feast, but challah, wine, meat and kreplach are pretty standard fare. (Of course, the singing, laughing, Torah thoughts, Purim spirit and good company are the most important part of the meal.) So, what exactly are kreplach? Fried or boiled meat-stuffed dough pockets, often served in chicken soup. If you’ve never tried them—you’re certainly missing out, and this would be a good time to start!

To understand more about kreplach, what they represent, and when else we eat them, check out this great explanation.


If you’re new to making kreplach, or if you want to significantly lessen the time and work involved, you might want to use store-bought dough. When choosing which type of dough to buy (or make), decide first if you want to fry or boil your kreplach.

Boiled kreplach taste best in soup, and fried kreplach are delicious on their own, but also hold up in soup. If you’re set on boiled kreplach, use a ravioli-type dough. If you’re going for fried, you can use ravioli dough, wonton wrappers, or even puff pastry. Each will come out tasting slightly different, but equally delicious. (Yes, I’ve done it all three ways!)


If you’re not using prepared dough, I’d suggest making the dough first, allowing it to rest while you prepare the filling, and then cutting out your circles while the meat cools.

Kreplach are usually filled with ground beef or ground chicken. I used beef and added some diced, sautéed sweet potato to give them a lighter, more dimensional flavor. So, for the filling you’ll need ground chicken or beef, onions, sweet potatoes, oil, and salt. If you’re not fond of sweet potato, but still want to add a second flavor to your kreplach, try mushrooms, celery or carrots.


Sautée the diced onion and sweet potato on a medium-low flame for about 20–25 minutes. Add salt to taste. Then crumble in the ground beef and simmer for another 10 minutes.

Lay out your dough circles on parchment paper while the meat mixture cools off a little.


Spoon a small amount of filling onto the center of each round. It’s tempting to use more, but remember—it has to be able to close. If your dough was frozen (as mine was), make sure it’s completely soft before attempting to seal each krepel (“krepel” is the singular term for kreplach).

Fold over the top of each circle, and press the seams closed. If the dough comes apart, dip your fingers in water and try again. Wetting the dough will help it seal.

To boil the kreplach, bring a pot of salted water to a boil. Drop several kreplach in, and boil for 4–5 minutes. Remove with a slotted spoon and let them drain.

To fry the kreplach, heat oil on medium-high. Carefully drop the kreplach into the pan. Fry for 2 minutes on each side, remove and drain on paper towel. The kreplach should be golden brown and crunchy.


Ingredients:

Dough:

  • 40 dough circles. For boiled kreplach, use ravioli dough. For fried, use wonton wrappers, ravioli dough or puff pastry. To make your own dough, try this recipe, or this one.

Filling:

  • 1 lb. ground chicken or beef
  • 1 large sweet potato, finely diced or grated
  • 2 onions, finely diced
  • ½ tsp. kosher salt
  • Olive oil

Directions:

  1. Sautée onion and sweet potato in ¼ cup olive oil. Add the salt.
  2. Crumble in the ground chicken or beef, and simmer for about 10 minutes.
  3. Turn off the fire and let the filling cool.
  4. Prepare the dough circles. Place a teaspoon of filling in the center of each. Seal edges tightly.
  5. To boil: Bring a pot of salted water to a boil. Add several kreplach, boil for 5 minutes and remove with a slotted spoon. Continue until all kreplach are cooked.
  6. To fry: Heat oil to medium high. Fry several kreplach for 2 minutes on each side, or until golden brown and crunchy. Removed and drain on paper towel. Continue until all kreplach are cooked.

Yields: 40 Kreplach

Note: Freezes well.


Serve in chicken soup, or eat plain. If you want to be left with some kreplach to serve at the Purim feast, keep your family out of the kitchen while you’re making these or they’ll eat them straight out of the frying pan! (Of course, as the cook, you get to eat as many as you want.)

Have you ever made kreplach before? Will you be making them for Purim? Do you make your own dough, or use prepared? Fry or boil? Plain or with chicken soup? What’s your preferred filling? Leave a comment and let us know.

Make sure to check back for a scrumptious hamantashen recipe next week!


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Marl USA via chabadofcary.org October 10, 2017

My mom made her kreplach with chopped meat, seasoned, of course - and always pinched the dough into a triangle shape. Reply

Miriam Szokovski October 2, 2014

To prevent that, I would:

a) undercook them a bit, so the dough is not too soft. When you add it to the soup the next day, it will get softer.

b) rinse before you put them away. this will wash off the starch that makes them stick.

OR: you could store them in a plastic container, one layer of kreplach, then a sheet of wax or parchment paper, another layer etc.

Hope that helps! Reply

Susan October 2, 2014

My question was for boiled kreplach....dry or with the water they were cooked in or fresh water? They always seem to stick together and then fall apart when they are separated. I tried sroring them in liquid this time. I will let you know if this worked better than last year. Reply

Miriam Szokovski October 2, 2014

storage Hi Susan,

You can store them in a ziploc bag or a container in the fridge for the next day. Reply

Susan October 2, 2014

I enjoy krepach and make them often. After they are boiled, what is the best way to store then until putting in the soup the next day? Reply

Anonymous usa April 9, 2014

kreplach I thought I have it it made with chicken liver before do u have that recipe Reply

Fruma Delray Beach, FL March 9, 2014

Freezing Freezing is no problem; they freeze just like blintzes. Do make sure they're cooled down before you freeze them, or water will condense out and turn into ice crystals, spoiling the texture (but not the taste). Reply

Deanna Florida March 8, 2014

Has anyone ever frozen prepared kreplach? I would like to make them ahead of Purim to serve at that time. Reply

Miriam Szokovski August 26, 2013

Liver filling I'm not familiar with a liver filling, but if I come across something I'll let you know. Reply

Anonymous August 22, 2013

question I used to have kreplach soup all the time at a neighborhood restaurant in west rogers park Chicago when we lived there. They were sooo good, but I remember them being more like a liver pate type filling vs the ground beef or chopped chicken. Any thoughts or suggestions on replicating those? Reply

Miriam Szokovski May 8, 2013

Krepel Good point, Fruma! You got me laughing there.

Riccha Roye - Thanks for the great feedback. I hope you tried some of the recipes. Reply

Fruma Delray Beach, FL May 8, 2013

Krepel?? This must be a back-formation from kreplach. Nobody ever makes, serves, asks for, or eats just one. It would be like cooking a spaghettus. Reply

Riccha roye Australia March 26, 2013

kids party supplies Yummy!
Your post is awesome and dishes are looks so delicious, even I never taste it but I’ll try to make these splendid recipes.
Thanks again for shearing this wonderful post i hope I'll see more. Reply

Miriam Szokovski March 11, 2013

Thanks for the lovely feedback, everyone!

Esther - thanks for sharing that recipe. I look forward to trying it in the future.

Patti - it's true the sweet potatoes are not particularly traditional, but the dish as a whole is :-)

Anonymous - I'm so glad this made it easier for you. How did they come out? I'd love to hear. Reply

Anonymous Beverly Hills February 25, 2013

thank you Miriam I always found the idea of making Kreplach a bit intimidating....but w/ur easy step by step instructions I finally broke the barrier! and they came out wonderfully ......thank you. now my guests and I could do this Minhag (custom) properly Reply

Patti USA February 13, 2013

Meat Kreplach Dempt the meat first, then put through a meat grinder. Sweet potatoes? Traditional, aw, come on, now.. Reply

Anonymous USA February 13, 2013

Meat Kreplak It looks delicious! I never tasted the ones made with sweet potatoes. I will try it this time. It is a good thing one can buy the dough already prepared. I will also try with them instead of from scratch. Thank you so much, and my compliments to you. Happy Purim! Reply

Esther Brooklyn February 13, 2013

Here is a recipe I found online (and made) for vegan wonton wrappers, for anyone with an egg allergy its quite helpful...

2 cups flour (your choice)
1/2 teaspoon salt
1/2 cup warm water
cornstarch
Directions:

1.Sift together flour and salt in a bowl.

2.Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.

3.This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.

4.To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.

5. To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.

6.Serves: 8 servings of 4. (total of 32).
its from low-cholesterol food.com Reply

Menachem February 11, 2013

Hey Harriet They are nice bowls. Think you know where I can pick on up? Used is fine too. Reply

Harriet February 9, 2013

Compliments to the cook Haven't tried this recipes yet. G-d willing I will. But for now i want to say the food photos are gorgeous. That bowl with the tiny leaf print around the rim is so pretty. And the light blue distressed wood. So pleasant to look at. (I'm a person who reads cookbooks for the pictures.) Reply

Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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