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Eastern European Kreplach

By: 
Tina Wasserman
Eastern European Kreplach for the Jewish holiday of Rosh HaShanah
Eastern European Kreplach
Eastern European Kreplach

The kreplach represent our fate being "sealed" for the coming year. They are often served in chicken soup on Rosh HaShanah or before sundown the evening Yom Kippur begins. Wonton dough makes it very easy to make kreplach, but they will be floppy and thin. Homemade dough or purchased ravioli dough will give the thickness reminiscent of your grandmother's.

Makes 18 to 20 pieces
Ingredients: 
1/2 pound homemade dough (recipe below), fresh ravioli dough, or wonton skins
2 cups cooked meat, finely chopped, or hamburger lightly sautéed
1 medium onion, finely chopped
1 teaspoon chicken fat
Salt and pepper to taste
1 egg, slightly beaten
Oil for frying (optional)
For Homemade Dough:
2 large eggs
1 tablespoon olive oil
2 tablespoons ice water
2 cups bread flour
Directions: 
  1. Cut the dough into 2-inch squares.
  2. Combine the meat, onion, chicken fat, and seasonings in a small bowl. Beat the egg in a glass dish and add to the meat mixture. Add a little water to the dish used for the beaten egg.
  3. Place a teaspoon of filling on each square.
  4. Brush the top edges of the dough with the egg-water wash.
  5. Fold the dough in half on the diagonal to make a triangle. Pinch the edges together to seal.
  6. Cook in boiling salted water for 10 minutes or until done. Serve in the chicken soup or fry in a little oil.

To make the kreplach dough (purchased dough also works well)

  1. Place eggs in the food processor work bowl. Add the olive oil and the water and mix by turning the processor on and off twice.
  2. Add 1 cup of flour and process for 10 seconds longer. Dough will be crumbly. Pinch a little bit of dough; if it holds together it is ready to be rolled.
  3. Remove the dough and divide it in half. Place it on a lightly floured surface, cover and let it rest for 10 minutes or longer if you are rolling the dough by hand.
Tina's Tidbits: 

  • Pasta or pastry dough must be allowed to rest for at least 15 minutes after it is formed so that the gluten in the dough will relax and roll out easily without shrinking back.
  • When slicing pot roast, shards of meat invariably fall off the slices. Although tempting to eat right then, these bits of meat make great filling for kreplach, knishes, or chremslach. Freeze the meat bits, and defrost them when you're ready to make kreplach.
  • If you're purchasing pasta dough to make any filled pasta form, never buy sheets of lasagna noodles. They are too thick when folded over and will be quite chewy. On the other hand, maybe that's the way your bubbe made them!
  • Salt should never be used in pasta dough, as it will toughen the dough and make it very difficult to roll out. Always add the salt to the water when cooking the filled dough.