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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.



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


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.