kreplach recipe jewish dumplings chicken soup vegetarian
Photo credit Sonya Sanford

How to Make Kreplach, Two Ways

One classic recipe, two fillings.

Kreplach are stuffed dumplings, often made with a dough that is similar to Italian ravioli or tortellini. They became a staple of Ashkenazi cooking in Germany and Eastern Europe by way of Italian Jews. Kreplach are traditionally served in chicken soup for holidays and Shabbat meals.

Fillings for kreplach vary from home to home, as do their shapes and sizes. Here you’ll find two filling options: classic chicken and onion, and vegetarian mushroom and cabbage. The chicken filling can be made with the same chicken you use to make your chicken soup, or with any precooked chicken. The chicken gets shredded and then mixed with caramelized onions and fresh herbs, making the kreplach flavorful and light. The mushroom and cabbage version is meaty with a rich flavor. 

kreplach recipe chicken soup jewish dumplings
Photo credit Sonya Sanford

The same dough can be used with any filling you desire and in any shape. Triangular-shaped kreplach are common, especially during Purim when it is customary to eat foods in the shape of a triangle. Kreplach are also often served for the pre-fast meal at Yom Kippur. While kreplach take a little time and effort to make, there are few dishes that are as rewarding, comforting and festive as dumplings

Notes:

  • The kreplach dough needs to chill in the refrigerator for at least 1 hour or up to 8 hours.
  • The fillings can be made a day in advance.
  • You can freeze the assembled kreplach before cooking in a single layer. Once frozen, transfer them into an airtight container; they will last in the freezer for up to 3 months.
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kreplach recipe chicken soup jewish
Photo credit Sonya Sanford

Kreplach Recipe

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A classic kreplach recipe with two fillings: classic chicken and onion and vegetarian mushroom and cabbage. 

  • Total Time: 2 hours 20 minutes
  • Yield: 28-30

Ingredients

For the dough:

  • 2 cups (270 g) all-purpose flour
  • 3 large eggs, at room temperature
  • 1 Tbsp oil
  • 1 tsp kosher salt

For the chicken filling:

  • 1 ½ cups shredded, cooked chicken
  • ½ a medium yellow or white onion, diced fine
  • 2 Tbsp chopped parsley or dill
  • salt and pepper, to taste
  • oil, as needed

For the vegetarian filling:

  • ½ a medium yellow or white onion, diced fine
  • 8 oz cremini mushrooms, chopped fine
  • 2 cups finely shredded cabbage
  • 12 Tbsp soy sauce or Worcestershire sauce
  • salt and pepper, to taste
  • oil, as needed

Instructions

  1. To make the dough by hand: Add the flour to a large mixing bowl. Make a well in the middle of the flour, then add the eggs, oil and salt. Using a fork, beat the eggs in the center of the well, then slowly begin to incorporate the flour into the egg mixture. Once you can no longer mix the dough with the fork transfer it onto a clean surface. Begin to combine the dough with your hands until it forms a ball; if it is very sticky add a little more flour. Knead the dough until silky and smooth, about 5-6 minutes. Wrap in plastic and refrigerate for at least 1 hour or up to 8 hours.
  2. To make the dough in a food processor: Combine all of the ingredients in the food processor. Pulse 5-6 times, then press on and let the food processor run until the mixture forms a ball, about 30-60 seconds. Transfer the ball of dough onto a clean surface, knead for one minute, wrap in plastic and refrigerate for at least 1 hour or up to 8 hours.
  3. To make the chicken filling: Add a drizzle of oil to a pan over medium heat, then add the diced onion to the pan and cook until golden brown, about 10 minutes. Season with salt.
  4. In a bowl, combine the shredded chicken, browned onion and chopped parsley, and season with salt and pepper. The filling can be made up to one day in advance.
  5. To make the vegetarian filling: Add a drizzle of oil to a large pan over medium heat. Add the diced onion to the pan and sauté until golden brown, about 10 minutes. Add the chopped mushrooms to the pan, and sauté until they have released all of their liquid and are beginning to brown, about 10 minutes. Add the cabbage and soy sauce to the pan. Sauté until the cabbage is softened, about 3-4 minutes. Taste and season with more soy sauce, salt, or pepper. Transfer to a bowl and allow to fully cool before assembling your kreplach. The filling can be made up to one day in advance.
  6. To assemble the kreplach: Divide the dough in half. Keep one half wrapped or covered while you roll out the first batch of dough.
  7. Lightly dust your surface with flour, then roll out the dough as thin as possible; you should be able to almost see through the dough. Once the dough is rolled out, cut it into equal sized 3-inch squares. Fill each square with approximately 1 teaspoon of filling, be careful not to overfill your kreplach.
  8. Fill a small dish with water, then begin to form your kreplach. Dab the edges of the dough with water, then fold into a triangle shape, seal the edges by firmly pressing the dough, or by using the tines of a fork. Place the formed kreplach on a parchment-lined baking sheet; dust lightly with flour if they are sticky on the outside. You can cook the kreplach immediately, or place them in the freezer in a single layer (see Notes).
  9. To cook and serve: Fill a large pot of water to a boil. Simmer the kreplach for 15-20 minutes, or until very tender. If cooking the kreplach from frozen, simmer for 5-10 minutes longer. Once cooked and tender, add the cooked kreplach to your soup and serve.

Notes

  • The kreplach dough needs to chill in the refrigerator for at least 1 hour or up to 8 hours.
  • The fillings can be made a day in advance.
  • You can freeze the assembled kreplach before cooking in a single layer. Once frozen, transfer them into an airtight container; they will last in the freezer for up to 3 months.
  • Author: Sonya Sanford
  • Prep Time: 20 minutes + 1 hour chill time
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Ashkenazi

2 comments

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  • Marianne Kiss

    All these fine recipes are in my dear Granny’s cookbook – she wrote it with pencil in 1930 years in Hungarian language.
    But I’m happy that I have got them now from you!
    Thank you very much!
    Have a nice weekend!
    Marianne

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