Kreplach Recipe

(reprinted with permission from “Jewish Art Calendar” published by A cable to Jewish Life www.cablejew.com)


Dough Ingredients:

2 cups flour
½ tsp. salt
3 Tbsps. oil
2 egg yolks
½ cup water
1 ½ tsps. baking powder or baking soda

Combine flour, salt, and oil. In a separate bowl, beat egg yolks, water and baking powder (or soda). Add to flour mixture. Knead and rollout, thinly, on floured surface. Cut into 3 inch squares or circles.

Filling Ingredients:

1 onion, diced
2 Tbsps. oil
1 cup ground cooked meat or chicken
1 tsp. salt
1/4 tsp. pepper
1 egg
1 Tbsp. matzoh meal

Saute onion in oil. Add chopped meat and brown for 5 minutes. Remove from heat and cool.

Add salt, pepper, egg and matzoh meal, and mix well.

Fill center of each square or circle of dough with meat mixture. Fold into triangles, or bring both sides and bottom together towards center, pinching together, and thus forming a triangle.

Place folded triangles in lightly salted boiling water for approximately 20 minutes until kreplach float to top.

When ready, remove from pot and serve in soup or as a side dish.

For firmer kreplach, fry in heated oil in skillet over medium flame until golden brown on both sides.