Kreplach are a stick-to-your-bones, substantial, and filling meal of satisfying chicken or beef-filled dumplings served in hot chicken stock. This Ashkenazi Jewish recipe is the ideal dish for feeling cozy and warm inside. I add a scallion and dill garnish for extra flavor and an herb contrast to the savory elements.

Triangular kreplach dumplings in chicken broth with fresh herbs.

These kreplach take about 1.5 hrs to make from start to finish with a few simple ingredients. I do offer a shortcut that gets it down to 45 minutes. However, the dough is perfect for beginner cooks and comes together easily in a food processor. Plus, cooking the kreplach is hands-off as it simply simmers on the stove. If you love matzo ball soup, think of this as the next level up!

🌟Why you’ll love this recipe

  • Simple filling, flavor-packed: Ground chicken or beef, aromatic onion, and an acidic lemon tang make the Kreplach filling balanced and satiating.
  • Tender dough: A simple, homemade dough that comes together really easily and is SUPER tender and hearty.
  • Delightful texture contrast: It’s delicious to sip the aromatic, warm soup along with the pillowy dough and succulent filling. Every bite is perfect!

Dough shortcut

Skip making the dough and use wonton or gyoza wrappers! The circles work best if you want to get the shape seen in the photos in this post. If you get the squares, simply fold them in half along the diagonal.

🧾Ingredients in this recipe

Ingredients like chicken stock, ground chicken, flour, eggs, lemon, and onion on a countertop.
  • Ground chicken – This recipe is also made with ground beef and the rest of the ingredients stay the same. Ground chicken or beef molds into a filling easily and cooks evenly.
  • Chicken stock – This is the basis for the soup. You can use homemade chicken stock or store-bought.
  • Eggs – These are the binding ingredient in both the dough and the kreplach filling
  • All-purpose flour – This forms the structure of the dough.
  • Onion – This is grated and added to the chicken filling for flavor and texture
  • Lemon – This adds a little bit of acidity to the filling
  • Salt & pepper – Use these to your taste preference to season the chicken filling
  • Optional scallions & dill – These herbs complement the savory soup and dumplings
  • Optional pickle juice – This adds a complex sour and salty tang to the soup
  • Optional matzo meal – This is an addition to the filling that makes it taste lighter. Use it if you don’t like a dense filling.

See the recipe card for full information on ingredients and quantities.

When do we eat kreplach?

Kreplach is traditionally eaten when celebrating the Jewish holidays of Yom Kippur in the fall and Purim in the spring. They have a characteristic triangle shape and are served by themselves or in a warm soup.

👩‍🍳How to Make This Recipe

Flour and eggs in a food processor bowl.
  • Mix the flour, 2 eggs, and 1/4 cup of water. This works best in the bowl of a food processor with a dough blade.
Dough in a food processor bowl.
  • Use up to an additional 1/4 cup of water until the dough forms into a ball without getting sticky to the touch.
Disc of dough on a countertop next to a striped dish towel.
  • Remove the dough from the bowl and knead it by hand to ensure it isn’t sticky. Add more flour if it is, then cover with a towel while you prepare the filling. It works best when rested for 30 minutes.
Grated onion in a small glass bowl.
  • Grate your onion into a small bowl. Grating releases enzymes that tenderize the meat filling and pack in extra flavor.
Ground chicken, an egg yolk, and grated onion in a glass bowl.
  • Combine the chicken, egg, and grated onion in a bowl and mix until incorporated. Add the matzo meal if you like a less dense filling. Set aside while you prepare the dough.
A dough disc cut into quarters, then each quarter cut into fifths, rolled into balls, and rolled into flat circles.
  • Separate the dough into four quarters, then split each into 7-8 pieces. Roll each piece into a ball, and then into 3-4 inch circles. Add just a little flour if they start sticking to the rolling surface.
  • The larger you roll the dough, the less thick and doughy it will be. This recipe is made both ways, so choose the version you like. I prefer them on the doughier side.

Pro Dough Tip

You want to add the flour a little at a time so the dough doesn’t get too sticky. Don’t add the flour all at once when forming the dough or it can get too dry too fast and won’t seal properly around the filling.

Circle of ground chicken on a larger circle of dough.
  • Fill each with a spoonful of the ground chicken filling.
  • You want to fill them as much as possible without causing the dough to tear. The more filling, the better.
Folding triangular dumplings around a ball of ground chicken.
  • Fold each piece of dough into a triangle by pinching 3 corners and then pinching from the outside corner of the triangle toward the center. Wet the edges slightly with water and pinch the dough edges to seal.
Triangular kreplach dumplings in chicken broth in a teal cast iron pot.
  • Simmer the kreplach in boiling chicken stock for 20-30 minutes until the chicken is cooked (165°F internal temperature) and serve in the chicken stock soup.

🏆 Dressing Up the Chicken Soup for Kreplach

I garnish my soup with thinly sliced scallions and dill for a fresh flavor, aroma, and presentation. The dill in particular adds a brightness and herbal complexity to the savoriness of the dumplings.

When making dumpling soups, I like to add a splash of pickle juice for an added layer of sour and salty umami.

🍳 Alternative Ways to Cook Kreplach

You can boil your dumplings in salted water first and transfer them to the chicken stock, boil them and serve with spicy mustard, or even make them into crispy kreplach by frying them in neutral oil.

You can, instead, boil them for 30 minutes, strain them, then bake them on a greased pan at 350°F for 30-45 minutes until golden.

Top view of triangular dumplings in chicken broth with fresh herbs.

🥘 More Jewish Recipes to Explore

If you love Kreplach, then you will also enjoy these flavor-packed Jewish dishes.

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Top view of triangular dumplings in chicken broth with fresh herbs.
Author: Candice Walker

Traditional Kreplach

5 from 2 votes
Print Recipe Save
Kreplach are a stick-to-your-bones, substantial, and filling meal of satisfying chicken or beef-filled dumplings served in hot chicken stock.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Main, Main Course
Cuisine: Jewish
Diet: Kosher
Servings: 30 kreplach
Calories: 81kcal

Ingredients

Kreplach Dough

  • 2.5 cups all-purpose flour
  • 2 eggs
  • 1/2 cup water start with 1/4 cup

Filling

  • 1 lb. ground chicken or beef
  • 1 yellow onion medium
  • 2 tbsp lemon juice
  • salt & pepper to taste, I use 1/2 teaspoon each
  • 1 egg
  • 1 tbsp matzo meal optional (or breadcrumbs)

Soup

  • 4 cups chicken stock
  • 1 scallion for garnish
  • 1 sprig dill for garnish (optional)
  • 1 tbsp pickle juice

Instructions

  • Mix together the flour, 2 eggs, and 1/4 cup of water. This works best in the bowl of a food processor with a dough blade. Use up to an additional 1/4 cup of water until the dough forms into a ball without getting sticky to the touch.
  • Remove from the bowl and knead by hand to make sure it isn't sticky. Add more flour if it is, then cover with a towel while you prepare the filling. It works best if it rests for 30 minutes.
  • Combine the filling ingredients in a bowl and mix until incorporated. Set aside while you prepare the dough.
  • Separate the dough into four quarters, then split each quarter into 7-8 pieces. Roll each piece into a ball, and then roll into 3-4 inch circles. Add just a little flour if they start sticking to the rolling surface. Don't add too much or the dough will be too dry and won't seal around the filling.
  • Fill each with a spoonful of the ground chicken filling and fold it into a triangle (see photos) by pinching 3 corners and then pinching your way from the outside corner of the triangle toward the center. Wet the edges slightly with water and pinch closed to seal.
  • Simmer in boiling water or the chicken stock for 20-30 minutes until the chicken is cooked (165°F internal temperature) and serve in the chicken stock garnished with thinly sliced scallions and dill.
    You can also boil them in salted water and transfer them to the chicken stock, just boil them and serve with spicy mustard, or crisp them up by frying them in oil. Boil them for 30 minutes, strain them, then bake them in a greased pan at 350°F for 30-45 minutes until golden.

Notes

Dough shortcut: Skip making the dough and use wonton or gyoza wrappers! The circles work best if you want to get the shape seen in the photos in this post. If you get the squares, simply fold them in half along the diagonal.
The larger you roll the dough, the less thick and doughy it will be. This recipe is made both ways, so choose the version you like. I prefer them on the doughier side.
You want to add the flour a little at a time so the dough doesn’t get too sticky. Don’t add the flour all at once when forming the dough or it can get too dry too fast and won’t seal properly around the filling.
Nutrition calculated per kreplach.

Nutrition

Calories: 81kcal | Carbohydrates: 10g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 69mg | Potassium: 138mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

One Comment

  1. 5 stars
    I grew up with my Grandma making these super doughy and thick and I loved the instructions on how to get that result. So chewy and nostalgic!

    Reply
5 from 2 votes (1 rating without comment)

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