Kreplach are the soup dumplings of Ashkenazic Jews. They were originally made from
leftover meat but can be equally good from freshly prepared ground beef. The noodle
dough is rich and soft and not too difficult to make. These are traditionally served
on the day before Yom Kippur (the Day of Atonement) or on Hashanah Rabba (the 7th day of
the Festival of Booths) or on Purim (the Feast of Lots).
Process flour, salt, eggs in food processor with the metal blade. With the
machine running, add water.
The mixture needs to form a ball. Knead for 30 seconds, adding either more
water or more flour to get correct consistency. Wrap dough in plastic while
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 2 eggs, beaten
- 1/4 cup cold water
If you are using raw meat, cook it with onion and garlic in a frying pan. Otherwise cook onion and garlic in a small amount of oil. Put cooked meat, onion
and garlic in food processor and process until just smooth. Add egg, salt,
- 1 pound ground beef or 1 pound leftover brisket
- 1 onion
- 1 clove garlic
- 1 large egg
- salt and black pepper to taste
Divide the dough into 2 or 3 parts so that it does not dry out while filling.
Roll each portion into a very thin rectangle, and cut into 3-inch squares.
On each square, put a tablespoon or so of filling, and close into a triangle,
wetting the edges and pressing them tightly. Put finished kreplach on a
floured surface to wait.
To cook the kreplach, bring a large pot of salted water to a rolling boil.
Drop the kreplach into the water, and simmer for 15 minutes. Drain well.
Serve in traditional chicken soup. The parboiled
kreplach can be frozen or refrigerated before using. If you have more kreplach
than will fit in a single layer, separate with oiled paper or foil so they
Quantity, about 30 kreplach.