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Basic Kreplach

Basic Kreplach


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 on Purim, at the pre Yom Kippur meal1 and on Hoshanah Rabbah, the seventh day of Sukkot.

1 ¾ cups flour
2 eggs
½ tsp. Salt
3 Tbsp. Oil

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

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

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 sauteed in oil.

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

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

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

Yields: 18 Kreplach

Illustrated Guide:

1. SQUARES: On floured board roll dough out as thin as possible without tearing

2. Cut rolled out dough into 3-inch squares. Place a teaspoon of filling carefully in center.

3. Bring point 1 up to point 4 and seal edges. Moisten edges with tip of finger dipped in cold water to keep seams closed.


1. ROUNDS: On floured board roll dough out as thin as possible without tearing

2. Cut 3-inch circles with round cookie cutter. Place a teaspoon of filling carefully in the center.

3. Lift sides 1-2 and 3-4 to meet in center over filling and press edges together.

4. Fold down top of 3-4-2 to middle and pinch edges together forming a triangle. Moisten edges with tip of finger dipped in cold water to keep seams closed.

1. Some have the custom not to eat red meat before the fast, in which case ground chicken can be used.
Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Discussion (18)
October 20, 2014
Freeze for future use?
There are only two of us. This is too labor intensive for one meal. Does anybody have any experience freezing prepared, but unboiled kreplach?
Ed Greenberg
Upstate NY
March 18, 2013
Great Vegetarian As Well!
This was a super easy recipe! I would suggest prepping the meat first, and quickly filling the kreplach. I would suggest getting a helper. As I got to the last parts of the dough, it was harder to seal the dumplings. I ended up folding them more like small empanadas -- way easier and they still look great!

I was worried at first because I really wanted that soft, slimy "kreplach-y" texture, and I just couldn't see how that would happen with the dough. Lo and behold, the texture was PERFECT after they were boiled for about 15 minutes. I also tried frying one up in some olive oil, and it was delicious (but a very different texture).

As for the filling, I used Lightlife Smart Ground Original. It's parve! No one at my shabbos table would have known it was vegetarian had I not served noodle kugel as the main dish.
Los Angeles, CA
November 24, 2012
Caramelize the onions first. I use my leftover turkey after Thanksgiving
Sanda Hibbard
Portland, OR
October 5, 2012
Faygel, TY for the tip of moistening the dough with beaten egg! Great advice.

Can anyone out there help me with my chicken issue: I don't like dark meat chicken but am willing to comromise on 1/2 dark & 1/2 white chicken using food processor to mix.

I'd be gatefulfor the input!!!

TY, Bobbi Gee of Philadelphia PA
Bobbi Gee
Philadelphia, PA
September 30, 2012
Re: Kreplach
Meat filling for Kreplach is easy. You now have the receipe for the dough. Here's how I make the meat filling. In a five quart pot boil water, add salt (to taste). About 1 lb of chopped meat (beef) - medium/large onion (depending on taste) salt(amount also depending on taste) and 1 egg. Saute onions in enough shmaltz until golden brown.(if you're worried about using shmaltz use olive oil). Add chopped meat, make sure therre is no pink left in meat. Place a heaping teasponn of meat mixture into center of individuall krepach square, moisten edges of kreplach with beaten egg press down into triangle. Drop into boiling water. Make sure water keeps bubbling. Cook about 20 minutes. Taste one to see if done. When done take out of pot place into collander to drain. Enjoy-------------
Kingston, NY
September 28, 2012
I finally made this recipe...its not for beginner or even medium level cooks. It took me hours, but was worth it! My sisters & cousins helped mye with their memories. I tried using a "Meatloaf Mix" [1 lb og fround beef, pork & veal]. I know...not kosher, but good.! I've had zero experience rolling out ANYTHING, so that was the hardest part. Keeping the dough moist as I cut out the circles, filled and sealed them was my challenge. I boiled them & Light sauteed them in sweet butter [another kosher no-no]. Thay looked like thepicture but not like my grandmom's. I will defineately try it again using chicken. My problem is that I don't like dark meat chicken, but I think I'll try a combo of white & dark meat & put it through the food processor. WARNING! This was a day long project. It took me 6 hours & my husband helped me with filling them. But I have physical disabilities so I had to take alot of breaks.
Bobbi Gee
Philadelphia, PA
September 26, 2012
I have made kreplach numerous times
using Jennie Grissingers recipe... with ground brisket mixed with ground chuck.
I've always been successful and children love the kreplach. your recipe is so simply time- saving and I look forward to trying it.
Huntley, Illinois
August 21, 2012
My Grandmom from Russia was the best cook EVER! Sadly, she died when I was 16, too young to appreciate her talents. If I can find kreplach on a menu, they were fried too much for me. I like mine sauteed in swwet butter and consider them done just seconds nefore they turn light brown. But that my personal tastes. I don't like anything in the least bit burned. I order my pizza "done lightly"... It may be strange, but that's why they make chocolate & vanilla. I can't wait to try this recipe!
Bobbi Gee
Philadelphia, PA
October 15, 2011
my bubbe was the best jewish cook ever, every friday we had kishke, ckn. soup, gelifite fish, not from a jar, kreplach, she also made noodles for her sweet little einikle, (me) chppd. liver and fresh baked coffee cake that she cooled on the kitchen window so i could smell it coming home from school, musn''t forget the chunte she made once a month on fridays, all by hand--my children and grandchildren have had a taste of my grandma's ciooking from their grandma, and now, my grandchildren have it from me--i was blessed by her
bobbi rothfeld, palm coast floriida
palm coast, fl.
June 14, 2011
I love kreplachs
Even though I am Catholic, I LOVE Jewish food. I was born in Chicago where they have wonderful Jewish restaurants and delis but where I live now (California), not so much. In fact I have never found one I like. So I make my own matso ball soup and now I will try making kreplachs! (I love t cook). I have one question. I have to watch my cholesterol (had a bypass in 2001). Has anyone ever used egg whites instead of the whole egg, and if so how much egg white to substitute for the egg?
תודה יברך אותך
No I don't know hebrew, I used Google Translate (it says "thank you and bless you". I HOPE!)
Concord, CA/USA
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