Kreplach are like Jewish dumplings with various fillings like potato or brisket. They're cooked pan fried until crispy, or boiled and kept soft for soup dumplings. No matter which way you serve them, they are delicious and perfect for special occasions and Jewish holidays.
½poundYukon Gold potatoespeeled and cut into chunks (or leftover mashed potatoes if available)
½teaspoonsalt
1tablespoonbutterroom temperature
¼cuplow fat milk
Salt and pepper to taste
1teaspoonfresh dillfinely chopped
Brisket filling (for 40 kreplach)
¾poundleftover brisketCan substitute with ¾ pound ground beef.
leftover gravy and onions
¼onionchopped and sautéed until browned (if there are no leftover onions)
½cuplow sodium chicken brothto moisten the meat if there's no gravy, may not use it all
Salt and black pepper to taste
1eggoptional for binding
Kreplach (80)
80-90premade wonton wrapper squaresThicker wontons work better
1eggbeaten with a little water for egg wash, optional
grapeseed or avocado oil, or neutral oil for frying
Dipping sauces, optional
Creme fraichesubstitute for sour cream
Fresh chivesthinly sliced
Apricot jampick one that isn’t too chunky or sweet. I like Trader Joe’s apricot preserves
Major Grey’s mango chutney or dijon mustardoptional
Instructions
Potato Filling
Sauté onions in olive oil over medium heat stirring occasionally until caramelized and light brown, about 20-30 minutes.
While the onions cook, prepare the potatoes. (If using leftover mashed potatoes, skip to step 3.) Put potatoes in a saucepan, and cover with water. Stir in ½ teaspoon salt, and bring to a boil. Cook for about 20 minutes until soft when pierced with a fork. Drain water. Ideally, mash the potatoes by using a ricer or food mill to achieve a smooth consistency. Or use a masher. Have the warm mashed potatoes in the saucepan, and then add milk and butter. Mix to melt the butter and incorporate. Turn heat to low if needed to melt the butter.
Stir in caramelized onions and salt and pepper to taste. Taste the potatoes for flavor and consistency, and adjust as needed. When the potatoes have cooled somewhat, stir in the chopped dill.
Brisket Filling
Taste the brisket and gravy and add salt and pepper if needed. Once the raw egg is added, the mixture cannot be sampled for seasoning until after it is cooked.
Place the brisket, onions, and egg (optional) in a food processor fitted with the metal blade. Make sure the meat is surrounded by some liquid, add gravy or broth if needed. Puree the meat into a smooth, moist paste that can hold its own shape. Add more gravy or broth as needed. The consistency is similar to pâté and a little more moist than chopped liver. Do not make the mixture excessively wet. Alternatively, you can finely chop the meat with a knife.
Assembly
On a flat surface line up four wrapper squares next to each other so that they form a large square. Scoop 1 teaspoon of filling onto the center of each square. I make some filled with meat and some filled with potato. Use a melon baller to scoop; it's the perfect size and shape, or use a measuring spoon. Then brush egg wash or water across the two perpendicular inner seams, so that each square has egg wash/water on two sides. If the wontons are sticking, sprinkle work surface lightly with flour.
Fold each square in half into a triangle. Lightly press along the two seams to seal. If your triangle corners are extra floppy and fragile, fold in 2 points of the triangle like an envelope and seal with two dots of egg wash. As you work, keep the unused wrappers and the folded kreplach covered with a damp towel to prevent the dough from drying out. Continue working in groups of four squares until finished wrapping.
Cooking method #1: Boiling (for soft kreplach)
Bring a large pot of water with salt to boil.
Add kreplach to the boiling water about 12 at a time. Do not crowd the pot or the kreplach may stick to one another. Boil for the amount of time recommended on the wonton wrapper package. It should be about 3 to 5 minutes. Remove kreplach with a slotted spoon or spider strainer.
Place kreplach on a cooling rack with a towel underneath.
If you plan to serve the kreplach later, let them cool. Store them in an airtight container with wax paper between the layers. Refrigerate for up to two days or freeze. When ready to serve, defrost the kreplach in the refrigerator for one day, or let sit out on the counter for one hour.
Heat soft meat kreplach in chicken broth with cooked carrot slices. Serve hot in bowls.
Cooking method #2: Pan Fried (for crispy kreplach)
Coat a large frying pan with a layer of oil about ⅛ inch deep. Heat the oil on medium high heat until the oil has a wavy pattern in it, but do not burn the oil. Take care not to splatter yourself with hot oil; turn the heat lower if necessary. Place the kreplach in the pan in a single layer without touching each other (to prevent sticking together).
Cook on one side until golden brown, then flip and cook on the other side until golden brown as well. It should take about 5 minutes per side. Remove the crispy kreplach from the pan, and drain on a cooling rack lined with paper towels. Serve warm with dipping sauce and enjoy.
Optional Dipping Sauces
Creme Fraiche: Thin creme fraiche (or sour cream) with a little milk and stir well. Stir in finely sliced chives.
Apricot Sauce: Thin the jam with a little water and stir well. Optional: mix in a little Major Grey's Mango Chutney or some Dijon mustard to add some tang.
Notes
This recipe is for both potato kreplach and brisket kreplach. You can choose to make some of each, or choose one or the other.
The recipe also gives directions for boiled kreplach for soup, or pan fried kreplach to serve as a crispy appetizer.
If you don’t have leftover brisket or pot roast, substitute ¾ pound ground beef and sauté with onions, salt, pepper, garlic salt until cooked through. Break up the ground meat into small pieces as you cook.
Other dipping sauce options include store-bought duck sauce or sweet and sour sauce.
How to store: Store kreplach in an airtight container between layers of wax paper in the refrigerator for up to 2 days.
How to freeze: Make kreplach through the assembly step (or boiling step if using that method and cool). Store them between layers of wax paper and freeze for a few months. Defrost overnight in the refrigerator or on the counter for 1 hour.
How to reheat: For crispy: Reheat the kreplach in the oven at 350° until warm, sizzling, and crispy. For soft: Reheat kreplach in chicken broth until hot.