Ingredients
Scale
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
- 1–2 Tbsp soy sauce or Worcestershire sauce
- salt and pepper, to taste
- oil, as needed
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- To assemble the kreplach: Divide the dough in half. Keep one half wrapped or covered while you roll out the first batch of dough.
- 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.
- 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).
- 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.
- Prep Time: 20 minutes + 1 hour chill time
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Ashkenazi