Uncover homemade comfort with our Best Kreplach Recipe! These savory Jewish dumplings are a delicious treat, perfect for flavor adventurers who love to eat foods steeped in tradition and rich flavors. Let’s cook up a storm and enjoy these heartwarming delights together!
Contents
Why Make Jewish Dumplings
- Traditional Flavor: Kreplach Recipe offers authentic Jewish cuisine with savory dumplings filled with meat perfect for comforting cravings.
- Versatile Dish: Enjoy Kreplach in soups, fried, or boiled, making it a beloved staple in Jewish homes for generations.
- Homemade Delight: Customize fillings for a delicious homemade Kreplach recipe that’s both versatile and heartwarming.
Recipe Ingredients
- Chicken Quarter: Tender chicken quarters add savory richness to the Kreplach filling, enhancing its flavor profile.
- Carrot: Sweet and vibrant, carrots bring a touch of natural sweetness and color to the Kreplach recipe mixture.
- Large Onion: Robust and aromatic, onions provide depth of flavor and texture to the traditional Kreplach recipe.
- Garlic Clove: A hint of garlic lends a subtle yet distinct pungency to the Kreplach filling, enriching its taste.
- Flour: Essential for the dough, flour forms the base of the Kreplach wrapper, ensuring a wholesome and hearty texture.
- Egg: Binding the dough together, eggs contribute to the structure and richness of the Kreplach parcels.
- Vegetable Oil: Used for sautéing and frying, vegetable oil adds a light crispness and enhances the overall taste of the Kreplach recipe.
- Salt, Pepper: Seasoned to taste with salt and pepper, these common spices elevate the flavors of the Kreplach filling to perfection.
- Bay Leaf: Infusing a subtle herbal aroma, bay leaves impart a fragrant note to the Kreplach broth.
- Herbs: A medley of herbs like parsley or dill can be used to add freshness and complexity to the Kreplach dish.
How To Make Kreplach
Step One: Place the chicken quarters in a saucepan along with 1/2 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.
Step Two: Finely chop 1/2 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.
Step Three: In a bowl, place the egg and pour in 1 tbsp. oil and 1/3 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 Four: 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.
Expert Tips For Making Jewish Dumplings
- 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.
Variations
- Vegetarian Twist: Replace the chicken filling with a medley of sautéed mushrooms, caramelized onions, spinach, and ricotta cheese seasoned with garlic and herbs for a flavorful vegetarian option.
- Cheese Lover’s Delight: Introduce a cheesy filling by combining shredded mozzarella, parmesan, and cream cheese with ground beef or chicken, herbs and black pepper, creating a creamy and indulgent stuffing.
- Pan Fry Spicy Kick: Incorporate diced jalapeños or red chili flakes into the chicken or ground meat filling for a fiery twist and fry them until golden brown. These fried kreplach are perfect for those who crave heat.
Best Way To Store Kreplach
- Refrigerate: Store leftover kreplach in an airtight container in the fridge for up to 3 days.
- Freeze: Place kreplach in a freezer-safe bag or container and freeze for up to 3 months.
- Thaw: Defrost kreplach in the refrigerator overnight.
- Reheat: Warm in boiling water or broth until heated through.
What To Serve With Kreplach?
- Side of Bread: Serve some crusty bread or challah on the side to soak up the delicious broth from the soup.
- Pickles: As mentioned earlier, pickles can still be served on the side to provide a tangy contrast to the richness of the soup and kreplach.
- Side Salad: If you’d like to add some freshness and variety to the meal, a simple side salad with a light vinaigrette dressing can complement the hearty soup and dumplings Kreplach recipe well.
- Sour Cream: If the kreplach are filled with meat or cheese, a dollop of sour cream on top of each serving can add creaminess and a touch of tanginess to the dish.
- Hot Chicken Soup: Pairing Kreplach recipe with hot chicken soup is a classic and comforting choice.
Kreplach Recipe
Enjoy a taste of tradition with Kreplach, the delicious dumplings that are a staple in Jewish cuisine! These tender dough pockets are filled with savory meat or potato and are typically served in a warm, comforting broth. Perfect for holidays or anytime you want a cozy, homemade meal, Kreplach are a satisfying treat that brings a taste of heritage to your table!
Serving Size 4 Servings
Ingredients
- 1 Chicken Quarter
- 1/2 Carrot
- 1 Onion
- 1 Garlic Clove
- 1 1/2 cups Flour
- 1 Egg
- 2-3 tbsp. Vegetable Oil
- pinch Salt pepper to taste
- 1 Bay Leaf
- 1 tbsp Herbs
Instructions
- Place the chicken quarters in a saucepan along with 1/2 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 1/2 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 1/3 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.
Nutrition
Serving: 1g | Calories: 335kcal | Carbohydrates: 37g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 50mg | Potassium: 168mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1389IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 3mg
Notes
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.
