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3-Ingredient Kreplach Dough

3-Ingredient Homemade Kreplach Dough

Similar to making a silky pasta dough, kreplach dough is incredibly easy to make and nice to work with. 

The dough can be made and stored in the refrigerator for up to 3 days. 

Don't want or have to time to make your own dough.  Don't miss our Kreplach Shortcuts Hacks to learn how to use wonton wrappers to make unbelievable kreplach. 

  • Duration
  • Prep Time
  • 45 wonton wrappersServings


  • 3 eggs
  • 3 tablespoons extra virgin olive oil
  • 3 cups all-purpose flour


1. Line baking sheet with parchment paper. Fill a large bowl with ice water. 

2. Whisk eggs and oil together. 

3. You can do this in a bowl, in a food processor or on the countertop. I love doing this on the countertop, because it is a very authentic hands-on experience. Pour flour into a pile, make a well with your hands and pour egg and oil mixture into the well. 

4. Work flour into egg mixture bit by bit, until a dough has formed. Push away the remaining flour (you will need it in a minute) and start kneading dough. Add more flour if dough seems sticky. Once you have a lovely dough, give it a good kneading session, about ten minutes. Cover dough and allow it to rest at room temperature for 30 minutes or refrigerate for up to 3 days. 

5. Divide dough into 6 balls and using a pasta machine or rolling pin, roll dough to ¼-inch thick. Cut into circles for round (you will need twice as much dough for round) or half-moon kreplach, or squares for triangle dumplings. 

It is best to use the dough fresh and freeze the wontons already filled, but you can also freeze the wrappers.  To do so, stack the wrappers with a generous dusting of corn starch between them. Wrap well with plastic and freeze in an airtight bag. 

6. Place a small mound of filling on dough and shape as desired. To seal, brush dough with water and press together. Place on lined sheet. Cover with a towel and continue until all filling is used.

7. Bring a pot of water to a simmer. Season with salt. Simmer dumplings until they float. Strain out of water and transfer to bowl of ice water. Once cool, the dumplings will not stick together and can be stored for up to 3 days in the refrigerator or 3 months in the freezer. 

8. To fry kreplach, heat a large pan, lightly greased with oil. Shake the dumplings dry in a colander and fry in heated pan until crispy and brown.