These Jewish Dumplings, also known as Kreplach, are little pockets of comfort. Tender homemade dough, savory filling, and a simmering broth make this the soul-warming dish every holiday table deserves.
I’ve made a lot of dumplings in my day—pierogi, potstickers, even a short-lived attempt at gnocchi—but kreplach? These are in a league of their own. Rooted in Ashkenazi tradition and often served during Rosh Hashanah, Purim, or Yom Kippur eve, kreplach are Jewish dumplings filled with love (and meat, herbs, and garlic if you’re doing it right).
I learned to make these from an old family friend who used leftover soup chicken, because nothing goes to waste in a good Jewish kitchen. That lesson stuck. So now, whether I'm boiling, frying, or dropping these dumplings into steaming broth, I know I'm doing it the homemade way.
If you're into traditional comfort food, you're also going to love my cozy Butternut Squash Soup or hearty Baked Spaghetti Squash for lighter days.
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💖 Why This Recipe Works
- Authentic and flexible: This classic kreplach recipe uses homemade dough and traditional filling, but you can swap fillings easily.
- Two-in-one dish: Make your broth and filling from the same pot for rich flavor and less waste.
- Multiple cooking options: Boil, fry, or simmer in broth—these dumplings work every way.
⭐ Ingredients For Jewish Dumplings
- Chicken Quarters: Cooking the chicken in water creates a flavorful base for both the dumpling filling and the broth.
- Onion and Garlic: These aromatic staples create the flavor backbone for the meat mixture.
- Flour and Egg: The classic combo for tender, homemade dumpling dough.
- Fresh Herbs (like dill or parsley): Add brightness and bring those unmistakably Jewish flavors forward.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Spicy Kick: Add red pepper flakes or a pinch of paprika for a bold twist.
- Vegetarian Option: Fill with mushrooms, sautéed onions, and a bit of ricotta or mashed lentils.
- Dairy Version: Use a cheese blend of mozzarella, cream cheese, and parmesan for a creamy filling.
- Time Saver: Use store-bought wonton wrappers if you’re short on time. Homemade dough is worth it, but life happens!
Love comforting classics? Try my Cheesy Mexican Steak and Rice, Creamy Spinach Mushroom Risotto or Sweet Potato Gnocchi for more cozy meals that don’t skimp on flavor.
🔪How To Make Jewish Dumplings
- Step 1: Place the chicken quarters in a saucepan along with ½ onion in the husk, a piece of carrot, a bay leaf, and herbs. Pour in water. Cook until the meat is soft for 45 minutes. Strain the broth, and season with salt and pepper to taste.
- Step 2: Finely chop ½ onion and garlic. Fry them until golden in vegetable oil. Separate the chicken meat from the bone and cut it into cubes. Add the fried onion and garlic. Season with salt and pepper to taste. Stir until well combined. You can also use a food processor fitted with a blade for this. The stuffing is now ready.
- Step 3: In a bowl, place the egg and pour in 1 tbsp. oil and ⅓ cup water. Add the flour and knead the dough. Leave it under the foil for 15 minutes. Roll out the dough into a sheet. Cut the dough into squares about 2 inches on each side. Place a teaspoon of filling in the center of each square.
- Step 4: Seal the edges and shape the joining point beautifully using a comb, fork, or skewer. Bring the broth to a boil, then place the uncooked kreplach in the broth and cook until they float. Serve the cooked kreplach with broth and finely chopped herbs.
💡Hint: Want crispy kreplach? Boil your jewish dumplings first, then pan-fry in oil until golden brown on each side.
👩🍳 Expert Tips
- Dough Consistency: When preparing the dough, aim for a smooth and elastic texture by gradually incorporating the flour into the wet ingredients. This will result in a soft and pliable dough that is easy to work with.
- Sealing Techniques: To ensure a secure closure of the kreplach, lightly moisten the edges of the kreplach dough or wonton wrappers with water before sealing to help them stick together firmly during cooking.
- Pasta Machine: For efficient preparation, use a pasta machine to roll out Kreplach dough evenly, ensuring uniform dumpling shapes.
💭 FAQs
Traditionally, kreplach are filled with a mixture of ground beef and onions. Some recipes also incorporate chicken, especially when using leftover soup chicken, combining both broth and filling from the same meat.
Yes, you can use store-bought wonton or potsticker wrappers as a convenient alternative to homemade dough. However, making the dough from scratch allows for a more authentic taste and texture.
Not at all! You can boil and fry them like potstickers for a crispy version. They’re delicious either way.
Absolutely. After assembling the kreplach, you can freeze them before boiling. Once frozen, store them in airtight containers or freezer bags. When ready to cook, there's no need to thaw; simply add them directly to boiling water and cook until tender.
Store leftover kreplach in an airtight container in the fridge for up to 3 days. Place kreplach in a freezer-safe bag or container and freeze for up to 3 months. Defrost kreplach in the refrigerator overnight.
💖 Serving Suggestions
Here are some of the best options to serve with Kreplach:
- Challah or Crusty Bread: For soaking up that beautiful broth.
- Pickled Cucumbers or Tomatoes: A tangy contrast to the richness of the dumplings.
- Mango Arugula Salad: Light and fresh with a peppery bite.
- Sour Cream: For fried or cheesy kreplach, a dollop adds creamy tang.
- Air Fryer Hasselback Potatoes: For a crispy, comforting side.
- Chicken Yaki Soba: Serve for a dumpling fusion dinner night.
🍽 More Delicious Recipes To Try
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Best Jewish Dumplings Recipe
Ingredients
- 1 Chicken Quarter
- ½ Carrot
- 1 Onion
- 1 Garlic Clove
- 1 ½ cups Flour
- 1 Egg
- 2-3 tbsp. Vegetable Oil
- pinch Salt pepper to taste
- 1 Bay Leaf
- 1 tablespoon Herbs
Instructions
- Place the chicken quarters in a saucepan along with ½ onion in the husk, a piece of carrot, bay leaf, and herbs. Pour in water. Cook until the meat is soft for 45 minutes. Strain the broth, and season with salt and pepper to taste.
- Finely chop ½ onion and garlic. Fry them until golden in vegetable oil.
- Separate the chicken meat from the bone and cut it into cubes. Add the fried onion and garlic. Season with salt and pepper to taste. Stir until well combined. You can also use food processor fitted with blade for this. The stuffing is now ready.
- In a bowl, place the egg and pour in 1 tbsp. oil and ⅓ cup water. Add the flour and knead the dough. Leave it under the foil for 15 minutes. Roll out the dough into a sheet.
- Cut the dough into squares about 2 inches on each side. Place a teaspoon of filling in the center of each square. Seal the edges and shape the joining point beautifully using a comb, fork, or skewer.
- Bring the broth to a boil, then place the uncooked kreplach in the broth and cook until they float. Serve the cooked kreplach with broth and finely chopped herbs.
Tender, flavorful, and filled with tradition—these homemade kreplach are a comforting classic! Perfect for serving in chicken soup or enjoying on their own.