There’s a little magic in the kitchen when you’re making kreplach, those delightful Jewish dumplings that seem to bring everyone together. The moment I roll out the dough and fill it with savory chunks of chicken, I can already hear the laughter and chatter of family gatherings. The warm, inviting aroma that fills my home as they simmer in rich broth is a memory I treasure—a symbol of comfort and tradition.
On colder nights or during festive occasions, these tender dumplings become the heart of my dinner table. But what sets this best kreplach recipe apart is its flexibility; whether you crave crispy bites or a soothing broth, this dish adapts to your mood and taste. Wind down with a bowl of these delectable dumplings, and get ready to impress your loved ones without breaking a sweat. Let’s dive into this wholesome cooking adventure that promises to warm your soul!
Why is this the Best Kreplach Recipe?
Comforting Simplicity: Making kreplach is easier than you think, perfect for cooks of all skill levels.
Savory Satisfaction: Each bite is a burst of flavor, with tender meat and herbs harmonizing beautifully.
Versatile Options: Whether simmered in broth or pan-fried for a crispy finish, this recipe fits all occasions.
Family Favorite: It’s a dish that brings loved ones together, creating cherished memories around the table.
Make-Ahead Friendly: Prepare ahead and store in the freezer—easy dinners are just a boil away!
Try this delightful recipe, and you’ll see why it’s become a beloved staple in Jewish cuisine.
Best Kreplach Recipe Ingredients
For the Filling
- Chicken Quarter – Use leftover cooked chicken for added flavor and efficiency.
- Carrot – Adds sweetness and depth to the broth; optional if unavailable.
- Onion – Provides foundational flavor; substitute with shallots for a milder taste.
- Garlic Clove – Fresh garlic enhances the aroma and savoriness of the filling.
- Herbs – Fresh parsley or dill adds a burst of freshness to the filling.
For the Dough
- Flour – This is the main ingredient for the dough, providing structure; gluten-free flour can be used for a gluten-free version.
- Egg – Binds the dough and adds richness; egg substitutes may work for vegan adaptations.
- Vegetable Oil – Necessary for frying if you prefer a crispy option; olive oil or butter are great alternatives.
For the Broth
- Bay Leaf – Infuses aromatic flavor into the broth; both fresh and dried can be used.
This best kreplach recipe offers a scrumptious journey into traditional Jewish cuisine, blending comfort and heartiness in every bite!
How to Make Best Kreplach (Jewish Dumplings)
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Cook Chicken: Place the chicken quarter, chopped onion, carrot, bay leaf, and herbs in a pot, covered with water. Simmer for about 45 minutes until the chicken is tender and flavorful. Strain and reserve the broth for later.
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Sauté Aromatics: In a pan, heat vegetable oil over medium heat. Add your chopped onion and garlic; sauté until they’re golden brown and fragrant, taking about 5 minutes.
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Prepare Filling: Carefully remove the chicken from the bones, chop into small pieces, and mix with the sautéed onion and garlic. Season to taste with salt and pepper to create a delicious filling.
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Make Dough: In a mixing bowl, combine flour, egg, and a splash of water with oil. Knead until you have a smooth, elastic dough. Cover with a cloth and let it rest for 15 minutes to relax the gluten.
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Roll & Cut: On a floured surface, roll out the dough to about 1/8 inch thick. Cut it into 2-inch squares, ensuring even sizes for uniform cooking.
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Fill & Seal: Place a spoonful of the chicken mixture in the center of each square. Fold to form triangles and pinch the edges tightly to seal, ensuring no filling escapes.
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Cook Kreplach: Bring your reserved broth to a gentle boil. Add the kreplach and cook until they float to the surface, which usually takes around 5-7 minutes. Serve hot with broth and garnish with fresh herbs.
Optional: For crispy kreplach, pan-fry them for a few minutes after boiling until golden brown.
Exact quantities are listed in the recipe card below.
Storage Tips for Best Kreplach Recipe
Fridge: Store leftover kreplach in an airtight container for up to 3 days to maintain freshness. Make sure they’re completely cool before sealing.
Freezer: Uncooked kreplach can be frozen for up to 3 months. Place them in a single layer on a baking sheet until firm, then transfer to a freezer bag.
Reheating: For reheating, simply bring your reserved broth to a boil and add the frozen kreplach, cooking until they float. They can also be pan-fried for a crispy texture post-boiling!
Thawing: If you prefer thawing, transfer the frozen kreplach to the fridge a day before use, and then cook in broth or pan-fry for the best results.
Best Kreplach Recipe Variations
Feel free to get creative with this comforting dish and tailor it to your personal taste.
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Vegetarian Filling: Use a mixture of roasted vegetables, mushrooms, or spinach to create a hearty filling without meat. This variation maintains the same delicious texture and warms the soul.
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Mashed Potato Filling: For a comforting twist, fill your kreplach with creamy mashed potatoes. This classic comfort food addition provides a delightful twist and pairs perfectly with the broth.
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Dairy-Free Option: Swap the egg in the dough for a flaxseed or chia seed mixture to make it dairy-free. This small change will keep the texture intact while accommodating your dietary needs.
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Gluten-Free Dough: Use gluten-free flour to create a delightful variation for those avoiding gluten. Just ensure to balance the moisture for the right dough consistency.
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Herbed Variations: Add a mix of fresh herbs such as cilantro or basil into the filling for an aromatic uplift. The vibrant flavors will bring a new dimension to this traditional dish.
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Crispy Kreplach: For an interesting take, boil and then deep-fry the kreplach until they’re golden brown and crisp. This gives a fantastic crunch that’ll impress your family and friends.
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Spicy Kick: Add a hint of cayenne pepper or crushed red pepper flakes to the filling for those who enjoy a little heat. The slight spice dances beautifully with the savory flavors.
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Shortcut with Wonton Wrappers: If you’re short on time, you can use store-bought wonton wrappers instead of making the dough from scratch. This method saves time and still delivers delicious results!
What to Serve with Kreplach?
Creating a harmonious meal around these delightful dumplings is simple and satisfying, inviting warmth and comfort into your dining experience.
- Rich Chicken Broth: A flavorful broth elevates your kreplach experience, providing a soothing base that complements their savory filling perfectly.
- Light Garden Salad: Crisp greens and refreshing veggies offer a delightful contrast, balancing the richness of the dumplings with a bright crunch.
- Roasted Vegetables: Roasted carrots, parsnips, or Brussels sprouts introduce earthy sweetness, enhancing the overall flavor profile while adding beautiful colors.
- Creamy Mashed Potatoes: Silky mashed potatoes serve as a creamy counterpart, creating a decadent plate that feels like a warm hug on a chilly evening.
- Sweet Applesauce: This classic side adds a hint of sweetness, perfectly contrasting the savory taste of the kreplach, bringing a touch of nostalgia to your meal.
- Challah Bread: Soft and slightly sweet challah offers a delightful texture; perfect for mopping up any leftover broth.
- Sparkling White Wine: A chilled, crisp white wine revitalizes the palate and enhances the savory notes of your kreplach while providing a festive touch.
- Chocolate Babka: For dessert, this rich, buttery bread brings sweetness and indulgence, making it the perfect closure to your comforting meal.
- Steamed Broccoli: Lightly steamed broccoli adds a pop of green, providing a nutritious touch that complements the rich flavors of your kreplach without overpowering them.
Expert Tips for Best Kreplach Recipe
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Dough Consistency: Ensure your dough is smooth and elastic to avoid tearing during filling. A well-kneaded dough is the key to preventing mishaps!
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Seal Edges Well: Moistening the edges before sealing helps to create a firm bond. This way, your flavorful filling won’t leak during cooking.
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Crispy Finish: For crispy kreplach, boil them first, then pan-fry until golden brown. This adds a delightful crunch to the tender dumpling.
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Freezing Made Easy: You can freeze uncooked kreplach; just cook them directly from frozen, saving time for last-minute meals.
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Flavorful Broth: Always use high-quality broth for boiling, as it enhances the overall taste of this best kreplach recipe!
Make Ahead Options
These best kreplach are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the filling (chicken, onion, garlic, and herbs) up to 3 days in advance and refrigerate it in an airtight container to maintain its freshness. Additionally, the dough can be made ahead and stored in the fridge for up to 24 hours; just be sure to wrap it tightly to prevent drying out. When you’re ready to serve, roll out the dough, fill, and seal the dumplings before cooking them in your reserved broth. By preparing these components ahead of time, you’ll have delicious, homemade kreplach with minimal effort, comforting you on even the busiest days!
Best Kreplach Recipe FAQs
What type of chicken should I use for the filling?
I recommend using leftover cooked chicken for the filling; it adds wonderful depth of flavor. If you prefer, you can also use freshly cooked chicken, such as a chicken quarter that has been simmered with herbs and vegetables to create a rich broth.
How should I store leftover kreplach?
Store leftover kreplach in an airtight container in the fridge for up to 3 days. Be sure to let them cool completely before sealing to maintain their texture and freshness.
Can I freeze uncooked kreplach?
Absolutely! To freeze uncooked kreplach, lay them in a single layer on a baking sheet until firm. Once frozen, transfer them to a freezer bag, and they can last up to 3 months. When ready to cook, you can boil them straight from the freezer—no thawing necessary!
What if my dough is too sticky?
No worries! If your dough feels sticky, just sprinkle a little extra flour while kneading until it reaches a smooth and elastic texture. Ensure you’re measuring your flour correctly, as too much moisture can affect the consistency.
Can I make these kreplach vegan or vegetarian?
Definitely! For a vegan adaptation, you can substitute the chicken with a mix of roasted vegetables or mushrooms. Use a flax egg or other egg substitutes for the dough, and switch to vegetable oil for frying. This way, you can still enjoy the same delicious shape and texture without any animal products.
What should I do if the filling leaks during cooking?
If your kreplach are leaking during cooking, it may be because the edges weren’t sealed tightly enough. To prevent this in the future, moisten the edges of the dough before sealing to create a better bond. You can also try reducing the amount of filling used in each kreplach to avoid overstuffing.
Best Kreplach Recipe: Savory Jewish Dumplings You’ll Love
Ingredients
Equipment
Method
- Place the chicken quarter, chopped onion, carrot, bay leaf, and herbs in a pot, covered with water. Simmer for about 45 minutes until the chicken is tender and flavorful. Strain and reserve the broth for later.
- In a pan, heat vegetable oil over medium heat. Add your chopped onion and garlic; sauté until they're golden brown and fragrant, taking about 5 minutes.
- Carefully remove the chicken from the bones, chop into small pieces, and mix with the sautéed onion and garlic. Season to taste with salt and pepper.
- In a mixing bowl, combine flour, egg, and a splash of water with oil. Knead until you have a smooth, elastic dough. Cover with a cloth and let it rest for 15 minutes.
- On a floured surface, roll out the dough to about 1/8 inch thick. Cut it into 2-inch squares.
- Place a spoonful of the chicken mixture in the center of each square. Fold to form triangles and pinch the edges tightly to seal.
- Bring your reserved broth to a gentle boil. Add the kreplach and cook until they float to the surface, which usually takes around 5-7 minutes. Serve hot with broth and garnish with fresh herbs.
- For crispy kreplach, pan-fry them for a few minutes after boiling until golden brown.