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2 and 1/2 cups flour
2 eggs
1/2 cup water
1/2 cup oil
pinch of salt
1/2 pound chopped beef, chicken or turkey
1 small onion, minced and sautéed
1 egg
1/4 cup Gefen Bread Crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
Combine ingredients for dough. Mix until smooth.
Roll out, on a well-floured surface, to eighth-inch thickness. Cut into three-inch squares.
Combine ingredients for filling.
Place one teaspoon filling onto each square. Fold the dough over. Press with tines of fork to seal.
Drop into a pot filled with boiling, salted water. Cook for 20 minutes.
Remove with slotted spoon, drain well.
Serve in chicken soup.
Styling and Photography by Faigy Feldman
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freezing if I want to make these in advance and freeze should i freeze before cooking or after? also can the dough be made by hand?
I have made kreplach by hand. The dough is not difficult to make, but it has to be rolled out quite thin, as it expands when cooking. They can be frozen uncooked. Place them on a flat tray or baking tray and freeze them. Once frozen place them in Ziploc freezer bags or any container you might want to use. This prevents them from sticking together and you can take out as many as you need. If you have a pasta machine, it is easier to roll the dough thin enough. Keep the dough you are not immediately using covered so that it doesn’t dry out.
The dough is very sticky – I added 2 more cups of flour and it is still a sticky dough. What did I do wrong? The dough is very sticky – I added 2 more cups of flour and it is still a sticky dough. What did I do wrong?
Hi Brocha. I don’t know what you might have omitted. Adding two much cups and still having sticky dough is unusual.
I have a recipe that callesfor two tablespoons of water and about the same amount of oil. Other than that, the recipe is the same and they always come out fine. Maybe try that.
kreplach Do you need to cook the meat before filling the dough?
Doesn’t seem so from the directions.
very nice but unclear instuructions