Rating: 2.25 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Kreplach are often made for the Purim feast. They are dumplings filled with meat, onions, and spices. They can be served in chicken soup (similar to won ton soup) or fried and served as a side dish. This recipe is for ground beef kreplach but you could also use chicken or other vegetables to make a vegetarian version. If you prefer, you may leave the cinnamon and walnuts out of this recipe.

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Recipe Summary

prep:
1 hr
cook:
15 mins
total:
1 hr 15 mins
Servings:
8
Yield:
45 dumplings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat oil over medium heat and add beef, onions, salt and pepper to taste, cinnamon, and nuts; cook until beef is no longer pink. Remove from heat and let cool.

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  • In a large mixing bowl, combine flour, salt, eggs, and water; mix until dough is smooth. Roll the dough into a ball and cut into 10 pieces.

  • On a floured board, roll flat each piece of dough; cut out 5 circles, about 3 inches in diameter. Place about 1 teaspoon of meat filling in the middle of each circle; fold the dough over and seal the edges with a small amount of water.

  • Bring a large pot of lightly salted water to a boil; drop in kreplach a few at a time. Cook for 4 minutes or until kreplach float to the top. Remove with a slotted spoon; serve.

Nutrition Facts

527 calories; protein 25.8g; carbohydrates 29.4g; fat 33.2g; cholesterol 131.6mg; sodium 244mg. Full Nutrition
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Reviews (4)

Most helpful critical review

Rating: 2 stars
11/07/2003
This recipe doesn't work- literally. It says to form a ball with the dough...well it was pretty difficult to form a ball when the dough was more like a batter consistency and very drippy. I had to add 2 more cups of flour. The end result was a very doughy product that tasted rather disgusting. Read More
(29)
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
11/07/2003
This recipe doesn't work- literally. It says to form a ball with the dough...well it was pretty difficult to form a ball when the dough was more like a batter consistency and very drippy. I had to add 2 more cups of flour. The end result was a very doughy product that tasted rather disgusting. Read More
(29)
Rating: 3 stars
11/30/2009
It is a good basic recipe for kreplach except for the dough. i found a solution for the dough is to by kosher wanton or egg roll wrappers. Fill the wrappers and then boil or fry. Read More
(19)
Rating: 1 stars
01/23/2007
I also wanted to add that it made WAY more meat filling than we could possibly use in the dough even after we had added the extra flour to make it more dough like. Also I upped the amt. of cinnamon and walnuts from the reccommended amount and still couldn't taste them. I would cut the meat down to a pound and maybe only put one onion in if I were to try it again. Read More
(10)
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Rating: 3 stars
01/08/2006
This recipe will work if you increase the amount of flour to 4 cups. I would also suggest removing the cinnamon and walnuts. Read More
(9)