Top Rated Kreplach Recipes

Kreplach
Normally served in chicken soup, kreplach are small dumplings stuffed with ground meat or potatoes. Recipe courtesy of Eating Delancey: A Celebration of Jewish Food.
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SusieQusie
Kreplach are a type of small, filled, savory pastry, usually boiled. They are similar in form to won-tons, but the flavor is quite different. Kreplach are typically filled with meat. These are filled with cheese and are baked. From: So eat, my darling, by Naf Avnon
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Kreplach Fillings recipe. Ready In: 55 min. Makes 6 servings 116 per serving Ingredients: fat, ground beef, onions, salt, black pepper
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chia
posted by request, this comes from the classic jewish cooking archives online.Kreplach are generally served with chicken soup. They could also be fried like pirogen and served as an appetizer or side dish.
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eCuisine.org
Ingredients1.00 tablespoon Fat0.50 lb Ground beef0.50 cup Minced onions0.75 teaspoon Salt0.25 teaspoon PepperPreparing: Kreplach Fillings From the Art of Jewish Cooking by Jennie Grossinger: ***FILLINGS FOR KREPLACH*** *Meat: Heat the fat (I use oil ...
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Rebecca
Combine ground beef, onions, salt, pepper, cinnamon and walnuts to make a savory filling for tasty meat dumplings. These homey tidbits can be served boiled or fried.
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chia
posted by request, this is joan nathan's version. alot of work, but sure brings back childhood memories.
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Kreplach recipe. Ready In: 40 min. Makes 24 servings 43 per serving Ingredients: flour, all-purpose, eggs, water, salt
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Sharon Lebewohl and Rena Bulkin
Called Jewish wontons or raviolis, kreplach are pasta dumplings, usually triangular in shape, filled with minced meat, onion-spiced potatoes, or cheese. Kreplach carries a lot of lofty symbolism; its triangular shape represents Judaism's three patriarchs: Abraham, Isaac, and Jacob. Equally lofty: the Jewish momma who can roll her kreplach dough to optimum thinness (so that, according to Sam Levenson, "a tempting bit of their buried treasure should show through"). If the wrappers are not paper-thin, your kreplach will taste like "craplach." However, though we've included wrappers in this recipe, there's really no reason to knock yourself out making them. Just purchase wonton wrappers in a Chinese food store or supermarket, and making kreplach becomes a cinch. There's even a kosher brand called Nasoya, available in many supermarkets; look for it near the tofu.
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jordana sarrell
This is a traditional Jewish dish and an old family recipe from my Hungarian grandmother. You can choose to boil or fry them. I like to fry them. They are soooo delicious. Cooking time is for frying.
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Studentchef
This is from a kosher website. This is a recipe I've been making for the last couple of years for Yom Kippur. It can also be made for the seventh day of Sukkot commonly known to jews as Hashanah Rabba or on Purim. I had to increase the amount of flour in the second year I made these because in the first year the 2 cups were not enough. Also, even though you it calls for either fresh or leftover meat, ground chicken has also proven to be very good as my family found out. We made extra for my brother in law and he only eats chicken.
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Campbell's Kitchen
These little pockets of chicken-filled dough are a delicious side dish.
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