READY IN: 40mins
Recipe by jordana sarrell

This is a traditional Jewish dish and an old family recipe from my Hungarian grandmother. You can choose to boil or fry them. I like to fry them. They are soooo delicious. Cooking time is for frying.

Top Review by Susy Q

First off, fabulous kreplach!!! Now I am going to address Bokempop. If you have ever worked with kreplach dough you know you never add more oil only water. I live in Albuquerque which is high altitude and I added 1/2 cup of water to the flour mixture. As far as the filling goes, add whatever your family likes, mine is much more garlic. A recipe is a start, not an end. To Jordana, fabulous kreplach!!! The same that I made with my Oma as I child. Thank you so very much for bringing back wonderful memories to me!!!!!

Ingredients Nutrition


  1. To Make Dough: Combine flour, salt and oil.
  2. In a separate bowl beat egg yolks, water, and baking powder.
  3. Add to flour mixture.
  4. Knead dough until it is smooth.
  5. Roll out on a flour covered board.
  6. With a glass or cup that is about 3 inches in diameter, press and cut dough into circles.
  7. Filling: Saute onion. Then brown the meat about 5 minutes. Remove and cool.
  8. After meat and onion mix is cooled, add salt, pepper, garlic powder, paprika, egg, and bread crumbs and mix well.
  9. Add 1 tablespoon of filling on a dough circle.
  10. Fold dough over meat mixture into dumpling like triangles.
  11. Moisten the edges of the dough with top of finger dipped in cold water to keep seams closed.
  12. Boil for 20 minutes until they float to top and serve in soup or as a sidedish. Or fry until golden brown and serve as sidedish.

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