Kreplach Traditional Jewish Dish

Kreplach Served with Soup Broth

Kreplach traditional Jewish dish, often enjoyed during special occasions or holidays like Yom Kippur and Purim. These small dumplings, similar to ravioli or wontons, are typically filled with a mixture of meat, potatoes, or other fillings, and are served in a flavourful soup broth.

Preparation

The origins of kreplach are rooted in Ashkenazi Jewish cuisine, with the word “kreplach” believed to derive from the Yiddish word “krep,” meaning “small pancake” or “dumpling.” The dumplings are usually made by rolling out simple dough, cutting it into squares, and filling each square with a mixture of finely minced beef, chicken, or even vegetables. The edges are then folded and sealed, creating a triangle or square-shaped dumpling.

How to Cook the Dish

Once prepared, kreplach can be boiled, fried, or baked, depending on regional traditions and personal preferences. However, the most common way to enjoy kreplach is by serving them in a hot, clear soup broth. Chicken soup is the traditional choice, often lovingly referred to as “Jewish penicillin” for its comforting and healing properties. The broth is usually made

from simmering chicken bones, vegetables, and herbs like dill, resulting in a rich and aromatic base.

Served in Soup

When served in soup, the kreplach soak up the flavours of the broth, becoming tender and delicious. The combination of the savoury filling, the delicate dough, and the warm, soothing broth creates a comforting dish that is both satisfying and nourishing. The soup is typically garnished with fresh herbs, such as parsley or dill, which add a burst of colour and freshness.

Kreplach soup is more than just a meal; it’s a symbol of warmth, tradition, and family. Whether enjoyed during a holiday celebration or as a comforting dish on a cold day, kreplach served with soup broth embodies the rich cultural heritage of Jewish cuisine. Its preparation and enjoyment bring people together, connecting them to their roots and to each other.

Kreplash Traditional Jewish Dish Recipe

Ingredients:

For the Dough:
2 cups all-purpose flour
2 large eggs
1/4 cup water (add more if needed)
1/2 teaspoon salt

For the Filling:
1/2 pound ground beef or chicken
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon oil
Salt and pepper to taste
Optional: 1/2 teaspoon of ground paprika or nutmeg (for added flavour)

For the Soup:
8 cups chicken broth
2-3 carrots, sliced
2 celery stalks, sliced
Fresh dill or parsley for garnish

Instructions:

Prepare the Dough:

In a large mixing bowl, combine the flour and salt.
Make a well in the centre of the flour and crack the eggs into it.
Gradually mix the eggs into the flour, adding water a little at a time, until a smooth dough forms. You may not need all the water, or you might need a bit more, depending on your flour.
Knead the dough on a lightly floured surface for about 5-7 minutes, until it’s smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the Filling:

Heat oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until translucent.
Add the ground beef or chicken to the skillet and cook until browned and fully cooked.
Season with salt, pepper, and optional spices like paprika or nutmeg.
Once cooked, remove from heat and let the filling cool slightly.

Assemble the Kreplach:

Roll out the dough on a floured surface until it’s very thin, about 1/8-inch thick.
Cut the dough into 3-inch squares.
Place about a teaspoon of filling in the centre of each square.
Fold the dough over the filling to form a triangle or rectangle, pressing the edges to seal. You can also fold the corners to make a traditional kreplach shape.
If desired, you can crimp the edges with a fork for a decorative touch.

Cook the Kreplach:

Bring a large pot of salted water to a boil.
Carefully drop the kreplach into the boiling water. Cook for about 5-7 minutes, or until they float to the surface and the dough is tender.
Remove the kreplach with a slotted spoon and set aside.

Prepare the Soup:

In a large pot, bring the chicken broth to a boil.
Add the sliced carrots and celery, and reduce the heat to a simmer.
Let the vegetables cook until tender, about 15-20 minutes.
Add the cooked kreplach to the soup and let them warm through for a few minutes.