Kreplach are savory dumplings stuffed with a ground meat filling and date back to the Middle Ages as an element in Jewish cuisine. The dish originated in Eastern Europe, evolving from a fried meat pastry known as krepish. Italian culinary influences shifted the dish into more of a stuffed pasta. Called krepl, singular, in Yiddish, the plural form “kreplach” eventually became the standard term. In the United States, kreplach are a deli staple, and chicken soup with kreplach is a traditional holiday dish, often eaten at family celebrations of Jewish high holidays, including Yom Kippur and Purim. Many Americans have fond memories of their grandparents' special preparation of chicken soup with kreplach.
Recipe Servings: 6
+ 9 hours resting
Ingredients
Soup:
- 12 cups water
- 1 chicken (3–5 lbs), quartered
- 3 carrots, chopped
- 1 celery stalk, chopped
- 1–2 parsnips, chopped
- 1 onion, chopped
- 1 Tbsp salt
- ¼ tsp ground black pepper
- 1 garlic clove, peeled
- Several sprigs fresh dill
- Several sprigs parsley
Kreplach:
Directions
- Bring water to a boil in a large pot.
- Add the chicken, carrots, celery, parsnips, onion, salt, pepper, garlic, dill, and parsley. Return the mixture to a boil.
- Reduce the heat to a simmer and cook, covered, for 2–4 hours.
- Remove the garlic and let the soup cool. Refrigerate overnight.
- Skim off the layer of fat from the surface and remove the vegetables and chicken.
- Remove the chicken from the bones and then return the meat to the soup along with the sliced carrots.
- Reheat.
- Mix together the flour, eggs, salt, and oil in a large bowl until a dough forms. Wrap the dough in a damp cloth and let it rest for 60 minutes.
- Knead the dough on a floured work surface, roll it out very thin, and cut it into 3-inch squares. Set the squares aside until needed for assembly.
- Combine the onion, beef, and salt in a large frying pan and cook for 7–10 minutes until browned.
- Let the filling cool slightly before assembling.
- Place about 1 teaspoon of the filling in the center of each dough square. Fold one side over the other into a triangle. Moisten the edges with water and press them together to seal.
- Boil the kreplach for 20 minutes, until floating. Or heat oil in a frying pan and sauté them until golden.
- Place several kreplach into each serving bowl, spoon the soup over them, and serve immediately.
For Soup:
For Kreplach:
For Assembly:
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