Kreplach

Kreplach
Kreplach
Aaron Rezny

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.

2
Servings
173
Calories Per Serving
Deliver Ingredients

Ingredients

For the dough:

  • 1 egg
  • 2/3 Cups flour
  • 1/4 Teaspoon salt

For the filling:

  • Any cooked meat leftover (1/3 pound meat is sufficient)
  • 1/2 Teaspoon onion juice
  • Finely chopped celery
  • Schmaltz, to hold the meat together
  • Salt and pepper to taste

Directions

For the dough:

Beat the egg slightly. Add the salt and enough flour to make a stiff dough.

Knead well on a floured board, Invert the bowl over the dough and let stand, covered, ½ hour.

Roll out as thin as possible. Dough should not be sticky, but not too brittle.

Cut the dough into squares.

For the filling:

Grind the meat very finely, add the onion juice, celery, some schmaltz. Season to taste, and mix well.

Fill and pinch the ends together.

Cook in boiling salted water for 15 minutes.

Drain.

Nutritional Facts

Total Fat
5g
7%
Sugar
2g
2%
Carbohydrate, by difference
27g
21%
Protein
4g
9%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
29mg
3%
Fiber, total dietary
2g
8%
Folate, total
21µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
29mg
9%
Phosphorus, P
86mg
12%
Selenium, Se
6µg
11%
Sodium, Na
366mg
24%
Water
32g
1%
Zinc, Zn
1mg
13%

Kreplach Shopping Tip

Stock up on root vegetables like beets, turnips, and potatoes. They are a staple in Eastern European cuisine.

Kreplach Cooking Tip

Eastern European cuisine often involves slow-cooking methods. Pressure cookers can cut down on cooking time.