Kreplach

"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."
 
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Ready In:
40mins
Ingredients:
15
Serves:
12-15
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ingredients

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directions

  • To Make Dough: Combine flour, salt and oil.
  • In a separate bowl beat egg yolks, water, and baking powder.
  • Add to flour mixture.
  • Knead dough until it is smooth.
  • Roll out on a flour covered board.
  • With a glass or cup that is about 3 inches in diameter, press and cut dough into circles.
  • Filling: Saute onion. Then brown the meat about 5 minutes. Remove and cool.
  • After meat and onion mix is cooled, add salt, pepper, garlic powder, paprika, egg, and bread crumbs and mix well.
  • Add 1 tablespoon of filling on a dough circle.
  • Fold dough over meat mixture into dumpling like triangles.
  • Moisten the edges of the dough with top of finger dipped in cold water to keep seams closed.
  • 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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Reviews

  1. 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!!!!!
     
  2. I liked the recipe for authentic taste, but would have preferred chicken instead of beef. To the person who didn't like the dough: there are variations in moisture content with flour, and the cook needs to be able to adjust. Dumpling dough recipes are merely a guide.
     
  3. My apologies for giving this a negative rating. The dough was still dry after adding far more oil than stated and I eventually had to make my own dough recipe. The meat filling was not impressive.
     
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Tweaks

  1. I liked the recipe for authentic taste, but would have preferred chicken instead of beef. To the person who didn't like the dough: there are variations in moisture content with flour, and the cook needs to be able to adjust. Dumpling dough recipes are merely a guide.
     

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