Kreplach Recipe - Allrecipes.com
  • READY IN hrs

Kreplach

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 45 dumplings Change Servings
ADVERTISEMENT
  • PREP

    1 hr
  • COOK

    15 mins
  • READY IN

    1 hr 15 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Nov 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.

 
Nov 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 .

 

4 Ratings

Jan 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.

 
Jan 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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 33.2 g
  • 51%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

How to Make Beef Wellington

Make the classic filet mignon and mushroom dish named after Duke Wellington.

Swedish Meatballs

Learn how to make Swedish meatballs for appetizers or as a main dish.

Mini Meatloaves

Individual loaves of yummy beef, cheese, and oats are baked with a tangy glaze.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States