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An "old style" authentic holiday favorite


Kreplach are small squares of rolled pasta dough filled with ground beef or chicken and folded into triangles. They can be boiled and served in soup or fried and served as a side dish. They are traditionally served at the pre-Yom Kippur meal, on the seventh day of Sukkot (Hoshanah Rabbah) and on Purim.

DOUGH: 1¾ C flour
2 eggs
½ tsp. Salt
3 Tbsp. Oil

1 cup ground cooked beef or chicken
1 small onion, grated
1 tsp. salt

DOUGH: in a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.

FILLING: in a small bowl mix filling ingredients well. See Kreplach illustrated for filling and folding. Kreplach can now be either boiled and served in soup or sauted in oil.

TO BOIL: Place in boiling salted water. Cook approximately 20 minutes until kreplach float to top.

TO SAUTE: Heat oil over medium flame in 10-inch skillet. Saute boiled kreplach until golden brown on both sides.

NOTE: Dough will roll out more easily after being wrapped in a damp cloth for one hour.

YIELDS: 18 Kreplach

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Discussion (22)
January 4, 2017
Kreplach with chopsticks!
Thank you! They came out delicious!
Blessings and Shalom from Japan

challahandcherryblossoms, kreplach-with-chopsticks
March 21, 2011
What would you say about the interchangeability of the words kreplach and verenekes ?
Is anyone making such dough filled dumplings with vegetable fillings such as spring greens, leeks, celery, carrots, ginger, turnips?
N.Y., U.S.A.
September 22, 2010
kreplach, verenekes . . .
Oh, so good to see your posts from rio and from santarosa! How delicious! Yes! There is a lot of buckwheat being grown now in N.Y. S. where I am. I use it and sprout it and toast it and grind it ... And I combine it with mushrooms, too. With onions, yes! And the idea of steaming it in vegetable broth is excellent. Thank you. Hag kasher v'sameach!
N.Y., N.Y., U.S.A.
September 22, 2010
A good filling would be kasha. It 's made with one egg mixed in before steaming in vegetable broth. You can mince onions and perhaps mushrooms, red pepper, garlic, sauted in a little oil separately, then mixing the vegetables into the cooked kasha. Lovely filling for a vegetarian dish.
Santa Rosa
September 22, 2010
very good, rico
it comes from Poland from grandmothers and grandfathers, we do this dish in rio de janeiro , brasil
goldy mila málaga lewkowicz. mammy and daddy
rio de janeiro, brasil
September 21, 2010
My Grandmother Ida made "verenekes" filled with seasoned potatoes (perhaps onions and other vegetables.)

NY, N.Y.
September 19, 2010
my mother would fill the kreplach with chopped chicken liver they were real good and add a nice surprise to the meal. enjoy them any way u like them!
pittsburgh, pa
September 17, 2010
Re: which meal
The sources say that kreplach are eaten Erev Yom Kippur. I haven't seen mention of which meal, but my family usually has them at the second meal directly preceding Yom Kippur.
Rochel Chein for
September 17, 2010
which meal
in which of the 2 erev yom kippur meals are the kreplach eaten?
shloime cohen
brooklyn, ny
July 3, 2009
To Rose:
Traditionally, these are eaten on Purim, the day before Yom Kippur, and the seventh day of Sukkot. There are a number of explanations for this. One of them is that these are three holidays when we are obligated to eat a celebratory meal but do not mark the celebration with not doing any work acts. Since the celebration is “hidden,” we eat foods where the filler is hidden in the dough.
Menachem Posner for