Called Jewish wontons or raviolis, kreplach are pasta dumplings, usually triangular in shape, filled with minced meat, onion-spiced potatoes, or cheese. Kreplach carries a lot of lofty symbolism; its triangular shape represents Judaism's three patriarchs: Abraham, Isaac, and Jacob. Equally lofty: the Jewish momma who can roll her kreplach dough to optimum thinness (so that, according to Sam Levenson, "a tempting bit of their buried treasure should show through"). If the wrappers are not paper-thin, your kreplach will taste like "craplach." However, though we've included wrappers in this recipe, there's really no reason to knock yourself out making them. Just purchase wonton wrappers in a Chinese food store or supermarket, and making kreplach becomes a cinch. There's even a kosher brand called Nasoya, available in many supermarkets; look for it near the tofu.
Ingredients
Makes about 30
Wrappers
Meat filling
Potato filling
Cheese filling
Step 1
Prepare 1 of the 3 fillings and refrigerate before you begin preparing dough:
Meat Filling
Step 2
1. Heat corn oil in a skillet; sauté onions until nicely browned, remove with a slotted spoon, and set aside. Add meat to the pan and sauté on high heat, stirring frequently until all meat is browned. Put the onions back in, and sauté with meat, stirring constantly for 1 minute. Let cool.
Step 3
2. In a bowl, thoroughly mix meat-onion mixture with all remaining ingredients.
Potato Filling
Step 4
1. Heat corn oil in a skillet, and sauté onions until nicely browned. At the last minute, add garlic, which browns quickly.
Step 5
2. In a large bowl, combine onion-garlic mixture with all other ingredients, and blend thoroughly.
Cheese Filling
Step 6
1. Combine all ingredients in a bowl, and blend thoroughly.
Make wrappers and cook:
Step 7
1. Sift flour and 1 teaspoon salt into a large bowl, and create a well in the center.
Step 8
2. Pour eggs into the well, and, wetting your hands, knead into a dough. Add water, and continue kneading until dough is smooth. Roll dough into a ball, place it in a bowl, cover the bowl with a damp cloth, and refrigerate for 30 minutes.
Step 9
3. On a well-floured board, roll dough as close as possible to paper-thinness with a floured rolling pin. Cut into 2-inch squares. You can roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling at hand.
Step 10
4. Place a flatware teaspoon of filling in the center of the square and fold diagonally to create a triangle. Seal sides with egg mixture.
Step 11
5. Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop in the kreplach, and cook for 20 minutes. Serve in chicken soup or, for dairy fillings, with sour cream and fried onions.
Leave a Review
Reviews (9)
Back to TopNot Jewish, but grew up in Jewish neighborhood. I thought these were like the best friend of my mom when she gifted us with these goodies. The dough was perfect, it held up pretty good. I DID NOT make the dough thin. I like them hardy. I think this dough was perfect because it was sturdy/hardy to encapsulate the meat mixture. That's how Selma made them! I actually put marsala wine in with the braised pot roast it gives this meat a wonderful flavor. Usually I make with sherry but ran out. What a great mistake. I don't think I will got back to sherry again. Of course season your meat with good steak seasonings. I like Weber Steak Chop. Then after cooling the meat I chopped it up in my processor. (That's how I cooked my hunk of meat before starting this recipe.) Any way, made these once before. The dough was a horror show for me (but that was my fault). Some pieces were 4" long by 2"! I wish I could upload a photo of how bad my dough skills were. I cannot cinch those things closed. But low and behold, I had a ravioli cut-out tool. I'm making my dough again using the ravioli cut out tool. No more deciding how big or if it will seal! This will be much easier this time when I make them and more uniform. But I'm glad there was a consensus here that the dough should be thicker than noted. As far as the meat is concerned, definitely season your piece of meat when you are roasting or braising it. Add the meat fat from the pot you cooked the meat in as well. Selma used to use brisket but it's too expensive for my blood. I use the chuck roast with the marsala/sherry to take that strong pungent taste away. The wine really smoothes out the flavor into deliciousness. Season, fat, & wine will give your hunk of meat wonderful flavor. This recipe is excellent.
prisillawinkle
Elburn, IL
2/26/2021
它规定在5号…不要让kreplach in the boiling water for 20 minutes like it states...they turn into mush! its better to boil them until they float in 2 to 4 minutes, then pat dry, and fry in smalts(chicken fat) or in butter. then make a gravy with onions and serve with dolups of sour cream. This is how I like it done, yummy!! After Thanksgiving I like to make Turkey Kreplachs and serve with Turkey gravy....Yummy!!
shellytoday
North Dakota
11/26/2012
This is a good basic recipe and quite close to my grandmothers, she seasoned the meat much more and her kreplach were never paper thin, like wontons. I used wonton wrappers once and yes it is very easy but you don't get Jewish kreplach out of it, you get won ton soup.
danale12
Amsterdam
9/25/2011
Nobody in my family ever made them thin. I tried, and discarded, wonton wrappers decades ago. In my family, both sides, kreplach were thick and hearty. The filling was typically finally ground leftover roast with either hard boiled egg, or raw egg binder. Onions, salt and pepper flavored the filling. Kreplach were served either boiled, or boiled and then pan fried. Often both were present at the same meal. The kreplach were usually served with chicken soup, along with kasha, and matzo balls.
Jan4321
SLC, UT
9/5/2010
To make these just like my grandmother did: 1)replace the corn oil with chicken fat and 2) instead of boiling them, fry them in chicken fat. Not exactly the healthiest dish, but they sure taste great.
jeffh07924
11/23/2009
Even my traditional Russian born grandmother embraced the store bought wonton wrappers. I think these were a bit bland. I would add a bit of parsley, and more salt and pepper next time.
Anonymous
Sydney Aus
9/26/2009
In my family my Mom made the most delicious kreplach using seasoned, saute, finely chopped chicken livers. Unique and well worth the effort.
betempte
4/13/2009
Used wonton wrappers instead of making dough and it turned out great. Filling needed a lot more seasoning though - more salt, pepper, and garlic!
Anonymous
10/7/2008
you can also use chicken--boiled and chopped--in this recipe. It's a big production, but worth making.
Shellief
New York
9/5/2007
