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Tender, savory beef-filled dumplings, a cherished classic in Ashkenazi Jewish cuisine. Often called Jewish wontons, these are perfect boiled and served in a warm bowl of chicken soup for a comforting meal.
Prepare the Beef Filling
Make and Rest the Dough
Tender, savory beef-filled dumplings, a cherished classic in Ashkenazi Jewish cuisine. Often called Jewish wontons, these are perfect boiled and served in a warm bowl of chicken soup for a comforting meal.
This jewish_american recipe takes 65 minutes to prepare and yields 4 servings. At 645.75 calories per serving with 42.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
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Assemble the Kreplach
Cook the Kreplach
Serve
Substitute the beef with ground chicken or turkey. For a vegetarian option, use a filling of mashed potatoes with caramelized onions and cheese, similar to pierogi.
Instead of serving in soup, toss boiled kreplach with caramelized onions and a sprinkle of fresh dill for a delicious side dish.
For a slightly richer dough, you can replace the 2 tablespoons of water with an additional egg yolk.
The ground beef filling provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
The dough, made from flour, is rich in complex carbohydrates. These are broken down slowly by the body, providing a steady and sustained release of energy.
Beef is an excellent source of heme iron, a form of iron that is easily absorbed by the body. Iron is crucial for forming red blood cells and preventing anemia.
A serving of six beef kreplach contains approximately 630-650 calories, depending on the leanness of the beef and whether they are served in soup or fried.
Beef Kreplach is a source of protein and iron from the beef and provides carbohydrates for energy. However, it is also calorie-dense and can be high in saturated fat and sodium. It's best enjoyed in moderation as part of a balanced diet, especially as a comforting, traditional meal.
Yes, kreplach are perfect for making ahead. You can freeze them uncooked. Place them on a parchment-lined baking sheet without touching, freeze until solid, then transfer to a freezer bag for up to 3 months. Boil them directly from the freezer.
If the dough is too sticky, add a little more flour, one tablespoon at a time, while kneading. If it's too dry and crumbly, add a teaspoon of cold water at a time until it comes together smoothly.
The most traditional way is to serve them boiled in a clear chicken soup, especially for Jewish holidays like Yom Kippur or Purim. They are also delicious when boiled and then pan-fried in butter or schmaltz until crispy.
This usually happens for two reasons: the edges were not sealed properly, or they were overfilled. Use only a small amount of filling and press the edges together very firmly. A light brush of water on the edges helps create a strong seal.
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