Askmoses-A Jews Resource
A person suspects that he has tzaraat (“leprosy”). What's his next move?
Browse our archives

The Scholar is ready to answer your question. Click the button below to chat now.

Scholar Online:

Type in your question here:

Click the button below to either CHAT LIVE with an AskMoses Scholar now - or - leave a message if no Scholar is currently online.

CHAT or LEAVE A MESSAGE

Recipe for Fancy Kreplach

by Spice and Spirit

  

Library » Holidays » Yom Kippur » The Day Beforehand | Subscribe | What is RSS?

PRINT EMAIL COMMENT

Kreplach are small squares of rolled pasta dough filled with ground beef or chicken and folded into triangles. They can be boiled and served in soup or fried and served as a side dish. They are traditionally served on Purim, at the pre Yom Kippur meal and on Hoshanah Rabbah, the seventh day of Sukkot.

DOUGH:

2 cups flour

½ tsp salt

3 tbsp. Oil

2 egg yolks

½ cup water

1½ tsps. Baking powder or baking soda

FILLING:

1 onion diced

2 Tbsp. Oil

1 cup cooked ground beef or chicken

1 tsp. Salt

¼ tsp. Pepper

1 egg

1 Tbsp. Matzah meal

DOUGH:

In a large bowl combine flour, salt and oil. In a separate bowl, beat egg yolks, water and baking powder (or soda). Add to flour mixture. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.

FILLING:

Sauté onion in oil. Add ground beef or chicken and brown for 5 minutes. Remove from heat and cool. Add salt, pepper, egg and matzah meal and mix well. Follow kreplach assembly instructions.

Place in boiling water. Cook approximately 20 minutes until kreplach float to top. When ready, remove from pot and serve in soup.

NOTE:

This can also be served as a side dish. For crisp kreplach, fry boiled kreplach in heated oil in 10-inch skillet over medium flame until golden brown on both sides.

Yields: 18 kreplach.

From Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications


ADD A COMMENT

Please email me when new comments are posted (you must be  logged in).

RELATED CATEGORIES

Holidays » Purim » Recipes
Matzah
(pl. Matzot). Unleavened bread which is eaten on Passover, especially at the Passover Seder (feast), commemorating the Matzah which the Jews ate upon leaving Egypt. It consists of only flour and water and resembles a wheat cracker.
Sukkot
A seven day autumn festival commemorating the miracle of the Heavenly Clouds which enveloped the Jews while traveling in the desert for forty years. On this holiday we dwell in makeshift booths and shake the Four Species.
Yom Kippur
Day of Atonement. This late-autumn high-holiday is the holiest day of the year. We devote this day to repentance and all healthy adults are required to fast.
Kosher
Literally means "fit." Commonly used to describe foods which are permitted by Jewish dietary laws, but is also used to describe religious articles (such as a Torah scroll or Sukkah) which meet the requirements of Jewish law.
Purim
A one-day holiday celebrated in late winter commemorating the miraculous deliverance of the Jewish people from a decree of annihilation issued by Persian King Ahasuerus in the year 356 BCE.
Lubavitch
Also known as “Chabad,” Lubavitch is the name of a Chassidic Group founded in the 1770s. “Lubavitch” is the name of the Belarusian city where four of the Chabad Rebbes (leaders) were based. Today, the movement is based in Brooklyn, New York, with branches worldwide. Two of the most fundamental teachings of Chabad are the intellectual pursuit of understanding the divine and the willingness to help every Jew who has a spiritual or material need.