Kreplach
Kreplach, from above
Non vegEastern Europe

Kreplach

Beef filled dumplings floating in golden chicken soup. Think wonton, Yiddish edition.

100 minTime
20 gProtein each
mildSpice
Covered meat2 chapters · 1 min read

Make it your way

Grandma's wayBeef kreplach in chicken soup.
The original
378kcalsame
20 gproteinsame
2 gfibresame
100minutessame

These are kreplach.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)2 cups
Egg2
Water2 tbsp
Saltto taste
Minced beef (beef mince, beef or buff keema)300 g (or leftover brisket)
Onion1, chopped
Cooking oil (vegetable oil)1½ tbsp
Black pepper½ tsp
Chicken stock (chicken broth)1.5 litres

Method

4 steps
  1. 1Mix flour, eggs, water and a pinch of salt into a firm dough. Knead, wrap and rest 30 minutes.
  2. 2Fry the onion in oil until golden, add beef, salt and pepper and cook until browned with no pink. Cool.
  3. 3Roll the dough thin, cut 7 cm squares, add a teaspoon of filling, fold into triangles and press to seal.
  4. 4Boil in salted water until they float, then 3 minutes more. Lift into bowls of hot chicken soup.
Serve it like this

Serve three or four kreplach in each bowl of hot golden soup with dill on top.

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Make it a meal

What goes with Kreplach: a bread or rice, a side, something to drink and something sweet.

Bread or rice Challah210 min
Bread or rice Methi thepla40 min
With a main Gefilte fish120 min
With a main Brisket270 min
On the side Tzimmes75 min
On the side Potato kugel100 min
To drink Sol kadhi40 min
Something sweet Lokshen kugel80 min
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