Kreplach are a stick-to-your-bones, substantial, and filling meal of satisfying chicken or beef-filled dumplings served in hot chicken stock. This Ashkenazi Jewish recipe is the ideal dish for feeling cozy and warm inside. I add a scallion and dill garnish for extra flavor and an herb contrast to the savory elements.
These kreplach take about 1.5 hrs to make from start to finish with a few simple ingredients. I do offer a shortcut that gets it down to 45 minutes. However, the dough is perfect for beginner cooks and comes together easily in a food processor. Plus, cooking the kreplach is hands-off as it simply simmers on the stove. If you love matzo ball soup, think of this as the next level up!
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🌟Why you'll love this recipe
Dough shortcut
Skip making the dough and use wonton or gyoza wrappers! The circles work best if you want to get the shape seen in the photos in this post. If you get the squares, simply fold them in half along the diagonal.
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
When do we eat kreplach?
Kreplach is traditionally eaten when celebrating the Jewish holidays of Yom Kippur in the fall and Purim in the spring. They have a characteristic triangle shape and are served by themselves or in a warm soup.
👩🍳How to Make This Recipe
Pro Dough Tip
You want to add the flour a little at a time so the dough doesn't get too sticky. Don't add the flour all at once when forming the dough or it can get too dry too fast and won't seal properly around the filling.
🏆 Dressing Up the Chicken Soup for Kreplach
I garnish my soup with thinly sliced scallions and dill for a fresh flavor, aroma, and presentation. The dill in particular adds a brightness and herbal complexity to the savoriness of the dumplings.
When making dumpling soups, I like to add a splash of pickle juice for an added layer of sour and salty umami.
🍳 Alternative Ways to Cook Kreplach
You can boil your dumplings in salted water first and transfer them to the chicken stock, boil them and serve with spicy mustard, or even make them into crispy kreplach by frying them in neutral oil.
For a healthier version of crispy kreplach, you can boil them for 30 minutes, strain them, then bake them on a greased pan at 350°F for 30-45 minutes until golden.
Traditional Kreplach
Ingredients
Kreplach Dough
- 2.5 cups all-purpose flour
- 2 eggs
- ½ cup water start with ¼ cup
Filling
- 1 lb. ground chicken or beef
- 1 yellow onion medium
- 2 tablespoon lemon juice
- salt & pepper to taste, I use ½ teaspoon each
- 1 egg
- 1 tablespoon matzo meal optional (or breadcrumbs)
Soup
- 4 cups chicken stock
- 1 scallion for garnish
- 1 sprig dill for garnish (optional)
- 1 tablespoon pickle juice
Instructions
- Mix together the flour, 2 eggs, and ¼ cup of water. This works best in the bowl of a food processor with a dough blade. Use up to an additional ¼ cup of water until the dough forms into a ball without getting sticky to the touch.
- Remove from the bowl and knead by hand to make sure it isn't sticky. Add more flour if it is, then cover with a towel while you prepare the filling. It works best if it rests for 30 minutes.
- Combine the filling ingredients in a bowl and mix until incorporated. Set aside while you prepare the dough.
- Separate the dough into four quarters, then split each quarter into 7-8 pieces. Roll each piece into a ball, and then roll into 3-4 inch circles. Add just a little flour if they start sticking to the rolling surface. Don't add too much or the dough will be too dry and won't seal around the filling.
- Fill each with a spoonful of the ground chicken filling and fold it into a triangle (see photos) by pinching 3 corners and then pinching your way from the outside corner of the triangle toward the center. Wet the edges slightly with water and pinch closed to seal.
- Simmer in boiling water or the chicken stock for 20-30 minutes until the chicken is cooked (165°F internal temperature) and serve in the chicken stock garnished with thinly sliced scallions and dill.You can also boil them in salted water and transfer them to the chicken stock, just boil them and serve with spicy mustard, or crisp them up by frying them in oil. For a healthier version of crispy kreplach, you can boil them for 30 minutes, strain them, then bake them in a greased pan at 350°F for 30-45 minutes until golden.
Danielle
I grew up with my Grandma making these super doughy and thick and I loved the instructions on how to get that result. So chewy and nostalgic!