Eating kreplach is a tradition held by many Jews around the holidays of Purim, Hoshana Raba and Erev Yom Kippur. Traditional kreplach are incredible. Similar to Japanese dumplings and Italian ravioli, kreplach are stuffed dough pockets that are usually simmered with soup, but can be fried as well. We have switched things up a bit and are offering kreplach with various international flavors to add excitement to the traditional dish. We have Middle Eastern, Greek and Indian inspired kreplach that are sure to excite your palate, and more importantly, they are really easy to prepare.
You can bake or fry them, serve them as an appetizer or alongside your main course—the choice is yours.
Choose Your Dough
Use puff pastry or wonton wrappers for a quick, easy and tasty way to have kreplach dough at your fingertips. Wonton wrappers are available in round or square shapes, and both options work well with this recipe.
Make ahe ad: form kreplach according to recipe directions. Freeze in freezer bags.
When ready to bake, preheat oven to 350° F and bake according to recipe instructions.
Forming the Dough
1 Fold one corner slightly over.
2 Fold two opposite ends together to make a cone shape (step one for round dough).
4 Brush water on top layer and fold over to close packet to form a triangle
Click here for the Baklava Kreplach
For Spanakopita Kreplach and Samosa Kreplach recipe order the 2012 late Winter/Purim Issue HERE.
Place a copy of the purim issue in your Shalach Manos, to give your friends and family an unforgettable and meaningful Purim basket – Email Support@joyofkosher.com for Bulk Orders and special rates.
As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.