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Basic Kreplach

Basic Kreplach

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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.

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

FILLING
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 sauteed 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


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.

Footnotes
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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toovia ירושלים March 23, 2016

Can add some hemp seeds- very tasty and invigorating addition Reply

Robert G. Amsterdam, The Netherlands October 12, 2015

The best dough for Kreplach! After contemplating for a while I decided since I am jewish, I'm allowed to joke on these subjects, and as such - I think this wasn't meant for purim, but to be done on Yom Kippur as a punishment.
So brace yourself, it's the toughest dough I've tried, and I just did it for the 2nd time after trying other 5 dough recipes.
While filling is a matter of taste - this is the kreplach dough!
Very hard to knead, but i did find a trick - a bit more oil, and do it in a warm environment, that keeps the oil warm and everything binds perfectly. And make about 6 call balls each of which you can roll thin enough to get 9 pieces out of it.
Damp cloth is in my opinion doesn't help - i followed the recipe strictly the first time, and i went thru h-o-double-hockey-sticks. Now I turned the heater on (it's +3 celsius anyway), closed the windows in the kitchen, and practically sweated out the most delicious batch ever!
Thanks very much for sharing this recipe!!!! Reply

Yocheved Handwerger N.Miami Beach,FL September 22, 2015

Thanks chabad.org!We really appreciate it. Reply

Adina Kew Gardens September 22, 2015

Dough can't be right There's no way this recipe is right. 1.75 cups of flour does not mix into the liquid. The dough was beyond dry and cracking. It wouldn't roll out. Can you please review and clarify? Reply

Ed Greenberg Upstate NY 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? Reply

Skylar Los Angeles, CA 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. Reply

Sanda Hibbard Portland, OR November 24, 2012

Caramelize the onions first. I use my leftover turkey after Thanksgiving Reply

Bobbi Gee Philadelphia, PA October 5, 2012

Kreplach 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 Reply

Faygel Kingston, NY 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------------- Reply

Bobbi Gee Philadelphia, PA September 28, 2012

Kreplach 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. Reply

Anonymous Huntley, Illinois September 26, 2012

Kreplach 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.
Reply

Bobbi Gee Philadelphia, PA August 21, 2012

Kreplach 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! Reply

bobbi rothfeld, palm coast floriida palm coast, fl. October 15, 2011

kreplach 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 Reply

GaryCA Concord, CA/USA 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!) Reply

Fran Kingston, N.Y. September 16, 2010

Bubbe I am a Bubbe. Have 9 grandchildren and 5 great grandchildren. Love all of them. Have a special bonding with one of my great grandsons, he just turned 5. I have let him help me in the kitchen every time he is in my house. He loves to mix everything together for Knaidlach, Chopped Liver, peels the carrots for chicken soup etc etc etc. There is no greater joy than having him stand on one of chairs to reach the counter in the kitchen and help me.
Shana Tova to all. Reply

Connie Weinberg Montrose, NY September 7, 2010

kreplach Thank you for this! This holiday always reminds me of my grandma who was a superb Jewish cook (not so good American.) Although grandma rarely used any spices, she did put in a pinch of cinnamon in the meat filling and it made a big difference. Try it, you'll like it! Reply

Howard(Chaim) Tenen Ft. Lauderdale, Florida March 27, 2010

Kreplach After reading all these posted remarks, my eyes fill with tears. All have said, they remember Bubby standing at a wooden bench or block , making kreplach. I too remember, for It was my Bubby who first taught me how to bake and cook. I am a chef and have and will never forget my roots from my Russian Bubby. Kishke anyone? Reply

Anonymous Dix Hills, NY September 27, 2009

Kreplach It is with comfort and love that I think of my bubby and the time in her kitchen that we would spend making the kreplach for the holidays ahead. A small butcher block island comes to mind. Standing and rolling , I remember the damp cloth, floured table top and tasting them in a big bowl of chicken soup.
She too was from Poland spoke little English and left us much to young. With my mother gone so many years and traditions have changed. My sons don't know that special time in the kitchen but we as mothers now must bring them back to a little of that tradition and quality time spent with aparent or grandparent. A healthy and happy New Year to all. Reply

Sharon Brooks Oceanside, NY September 25, 2009

KREPLACH For Jack Klein. I also called my grandmother Bobba. Most people say Bubba or Bubby. I have been tracing my roots and am interested in where in Europe your family was from. I would very much appreciate it if you would share that information with me.
Happy New Year Reply

Randi Burton Satellite Beach, Florida September 24, 2009

recipe for kreplach Just reading your recipe reminds me of my grandma who always made kreplach for the holidays. She died more than 35 years ago and I have not eaten kreplach since, as no one else in my family made them. I am now so tempted to make them this holiday for my daughter. It reminds me so much of my cherished grandma who was from Romania. Reply

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