Traditional Kreplach

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

5 from 1 vote

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

Cook Time30

Total Time1 30

Course: Appetizer, Main, Main Course

Cuisine: Jewish

Diet: Kosher

Servings: kreplach

Calories: 81kcal

Author: Candice Walker

Ingredients

Kreplach Dough

2.5 cups all-purpose flour
2 eggs
½ 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