Kreplach: A Taste of Tradition, A Hug in Dumpling Form

There’s a certain magic that happens when food connects us to our past, and for me, that magic is most potent in a steaming bowl of chicken soup, studded with plump, savory kreplach. I vividly remember my grandmother, a woman whose kitchen was a sanctuary of love and delicious aromas, meticulously shaping these delicate dumplings. The scent of simmering onions and beef, the rhythmic thud of her rolling pin on the floured counter, and the comforting warmth of the dough under her practiced hands – these are sensory memories that are as much a part of the dish as the ingredients themselves. For years, I’ve carried her tradition forward, adapting her original recipe to fit modern kitchens while preserving its soul. Making kreplach has become a ritual, a way to honor generations of family history, and to share that warmth with my own loved ones.

Recipe Overview

• Prep Time: Approximately 45 minutes (for dough and filling preparation)
• Cook Time: 15 minutes (per batch of boiled kreplach)
• Total Time: 1 hour (plus time for resting dough and optional chilling/freezing)
• Servings: Approximately 30 kreplach (serves 4-6 as a substantial part of a meal)
• Yield: About 30 kreplach
• Dietary Type: Meat-filled Dumpling (can be adapted for vegetarian options)

Ingredients

For the Dough:

• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• 2 large eggs, beaten
• ¼ cup cold water

For the Meat Filling:

• 1 lb ground beef OR 1 lb leftover cooked beef brisket, finely chopped or ground
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 large egg
• Salt and black pepper, to taste (also referred to as “peepr” in the original)

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Food processor (optional, but recommended for both dough and filling)
• Rolling pin
• Sharp knife or pizza cutter
• Large pot or Dutch oven
• Slotted spoon or spider strainer
• Plastic wrap
• Frying pan (if cooking raw meat with onion and garlic)

Instructions

Creating delicious kreplach is a two-part process: making the tender dough and preparing the flavorful filling. While I often opt for the efficiency of a food processor, my grandmother’s hands-on approach is equally rewarding if you have the time and inclination.

For the Dough:

1. In the bowl of a food processor fitted with the metal blade, combine the all-purpose flour and salt. Pulse a few times to evenly distribute the salt.
2. Add the beaten eggs to the food processor.
3. With the machine running, gradually add the cold water, a tablespoon at a time, until the mixture begins to form a cohesive ball of dough. You may not need all of the water, or you might need a tiny bit more, depending on the humidity and the flour. The goal is a dough that comes together cleanly.
4. Once a ball forms, continue to process for just 30 seconds. This brief kneading develops the gluten just enough.
5. If the dough feels too dry, add a touch more water (a teaspoon at a time). If it feels too sticky, add a little more flour (a tablespoon at a time). The dough should be firm but pliable, not sticky.
6. Remove the dough from the food processor, form it into a disc, and wrap it tightly in plastic wrap. Let it rest at room temperature while you prepare the filling. This resting period allows the gluten to relax, making the dough easier to roll out.

For the Meat Filling:

1. If using raw ground beef: In a frying pan, cook the ground beef along with the finely chopped onion and minced garlic clove over medium heat until the beef is browned and the onion is softened. Drain off any excess fat.
2. If using leftover cooked beef brisket: You will first need to prepare the onion and garlic. Cook the finely chopped onion and minced garlic clove in a small amount of oil in a frying pan over medium heat until softened and translucent.
3. Transfer the cooked meat mixture (either the raw beef you just cooked or the leftover brisket) along with the sautéed onion and garlic to the food processor.
4. Process the mixture until it is just smooth. Be careful not to over-process, or you’ll end up with a paste. A slightly textured filling is more appealing.
5. Transfer the processed meat mixture to a clean bowl. Add the large egg, salt, and black pepper (or “peepr”). Mix thoroughly until all ingredients are well combined. Taste and adjust seasoning as needed.

Assembling and Cooking the Kreplach:

1. Unwrap the rested dough. Divide it into 2 or 3 equal parts. This makes it easier to work with and prevents the dough from drying out as you assemble the kreplach. Keep the portions you’re not immediately working with covered.
2. On a lightly floured surface, roll out each portion of dough into a very thin rectangle. Aim for a thickness similar to that of an Italian pasta sheet – you should almost be able to see through it.
3. Using a sharp knife or a pizza cutter, cut the dough into 3-inch squares.
4. Place about 1 tablespoon of the meat filling in the center of each dough square.
5. To form the kreplach, fold each square into a triangle, bringing one corner over to meet the opposite corner. Wet the edges of the dough lightly with water to help them seal. Press the edges together tightly, ensuring there are no air pockets, to prevent the filling from escaping during cooking. You can also bring the two bottom corners of the triangle together and press them to form a traditional tortellini-like shape, if preferred.
6. Bring a large pot of salted water to a rolling boil.
7. Carefully drop the assembled kreplach into the boiling water, working in batches to avoid overcrowding the pot.
8. Simmer the kreplach for 15 minutes. They will float to the surface as they cook.
9. Once the simmering time is complete, drain the kreplach well using a slotted spoon or spider strainer.

Expert Tips & Tricks

• Dough Consistency is Key: Don’t be afraid to adjust the flour or water slightly in the dough. The “feel” of the dough is more important than the exact measurement. It should be firm enough to handle but not tough.
• Thin is In: For the most delicate kreplach, roll the dough as thinly as you possibly can without tearing it. This is where a pasta roller can be a game-changer if you have one.
• Seal Them Tight: A good seal is crucial. Press those edges firmly to prevent any filling from seeping out into the boiling water, which can make your broth cloudy and reduce the amount of filling per dumpling.
• Don’t Overfill: While it’s tempting to pack them full, a tablespoon is usually sufficient. Overfilling makes them difficult to seal and can lead to bursting.
• Batch Cooking for Best Results: Boil the kreplach in batches. Overcrowding the pot lowers the water temperature, leading to uneven cooking and potentially mushy dumplings.

Serving & Storage Suggestions

Traditionally, kreplach are served in a rich, homemade chicken soup. The savory dumplings soak up the flavorful broth beautifully. For a more elegant presentation, you can garnish the soup with fresh chopped parsley or dill.

• Refrigeration: Cooked kreplach can be stored in an airtight container in the refrigerator for 2-3 days. They will absorb some of the broth if stored in soup, so it’s best to store them separately and reheat them in fresh soup.
• Freezing: Uncooked, assembled kreplach freeze exceptionally well. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They will keep for 2-3 months. To cook, simply drop the frozen kreplach directly into boiling salted water and simmer for about 15-20 minutes, or until they float and are cooked through. Cooked kreplach can also be frozen, but their texture may be slightly softer upon reheating.
• Reheating: To reheat cooked kreplach, add them to simmering chicken soup or broth for a few minutes until heated through.

Nutritional Information

(Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving (approx. 1 kreplach)	% Daily Value
Calories	79.2 kcal
Calories from Fat	21.7 kcal
Total Fat	2.4 g	3%
Saturated Fat	0.8 g	4%
Cholesterol	19.2 mg	6%
Sodium	37.5 mg	2%
Total Carbohydrate	11.2 g	4%
Dietary Fiber	0.4 g	1%
Sugars	0.1 g	0%
Protein	3.1 g	6%

(Calculations are based on a recipe yielding approximately 30 kreplach with a beef filling.)

Variations & Substitutions

• Vegetarian Filling: For a delicious vegetarian option, omit the meat and sauté finely diced mushrooms, leeks, or a combination of root vegetables until tender. Season generously with herbs like thyme and sage, and bind with a little breadcrumb and egg (or flax egg for a vegan option).
• Chicken Filling: Ground chicken is an excellent alternative to beef, especially if you have family members who prefer poultry. It cooks up beautifully and offers a lighter flavor profile.
• Sweet Filling: While less traditional, you could experiment with a sweet cheese or fruit filling for a dessert kreplach, though this would require adjusting the dough’s salt content.

FAQs

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough a day in advance. Wrap it tightly in plastic wrap and refrigerate it. Bring it back to room temperature for about 30 minutes before rolling.

Q: My dough is tearing when I try to roll it thin. What should I do?
A: Ensure your dough has rested sufficiently. If it’s still resistant, let it rest for another 10-15 minutes, covered. Gently stretching the dough rather than forcing it can also help.

Q: What if I don’t have a food processor?
A: You can absolutely make the dough and filling by hand. For the dough, whisk together flour and salt, then make a well in the center. Add the beaten eggs and water, gradually incorporating the dry ingredients with a fork, then knead by hand until smooth. For the filling, finely chop the meat and vegetables by hand or with a very sharp knife, then mix thoroughly.

Q: Can I make kreplach without eggs?
A: For the dough, you can substitute the eggs with ¼ cup of vegetable oil and potentially a little more water to achieve the right consistency. For the filling, you can use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, left to sit for 5-10 minutes) to bind it.

Q: How do I know if the kreplach are cooked through?
A: They will float to the surface of the boiling water when they are nearly done. Simmering them for the full 15 minutes ensures they are cooked through. You can also take one out and cut it open to check.

Final Thoughts

Kreplach are more than just dumplings; they are edible memories, a tangible connection to family kitchens and cherished traditions. Whether you’re seeking a comforting meal on a chilly evening, a special dish for a holiday, or simply a way to infuse your cooking with a sense of history, I encourage you to try your hand at making kreplach. The process is a labor of love, but the reward – that first bite of warm, savory dumpling in fragrant soup – is immeasurable. Share them with your loved ones, and let the warmth of this simple, yet profound, dish fill your home.