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Kreplach Shortcuts

Every culture has their version of stuffed dough. Think dumplings, egg rolls, raviolis and samosas

Kreplach is our Jewish version.  It is a meat or potato filled dumpling traditionally served with soup. 

You can make your own wrappers with this 3-Ingredient Kreplach Dough or you can use store bought wonton wrappers.  While wonton wrappers are similar to traditional kreplach dough, they are much thinner. To combat this ‘issue’, we have come up with a cool hack in which we layer the wonton wrappers to create an insta-kreplach dough wrapper. 

Make kreplach quick and easy with leftover chicken or meat and/or one of our favorite fillings:

Traditional Meat Filling

Rotisserie Chicken Filling

Vegetarian Vegetable Filling

  • Duration
  • Cook Time
  • Prep Time
  • 12 kreplachServings


  • 24 wonton wrappers (square for triangle shapes and round for half moons)
  • 1 ½ cup meat, chicken or vegetable filling 
  • 4 cups chicken broth, for boiling
  • ¼ cup extra virgin olive oil, such as Colavita, for pan frying
  • Extra Virgin Olive Oil, such as Colavita, for deep frying


1. Lay 12 wonton wrappers over a cutting board or work surface. 

2. Brush each wonton wrapper with oil and top with additional wonton wrapper. 

3. Brush edges of wontons with oil. 

4. Place one teaspoon of filling in center of wrapper.

5. Seal edges by crimping with a fork on both sides of the wonton.

6. Place wontons in freezer for 15 minutes to set. 

At this point you can boil, pan fry, deep fry, steam or store for future use.  Raw or cooked kreplach can be stored in freezer packed in ziplock bags lined with wax paper or parchment paper. 

You can cook kreplach straight from the freezer. 

Simmer: Place in pot of simmering chicken broth and simmer for fifteen minutes

Pan Fry: Heat 2 tablespoons evoo in a frying pan on medium heat. Add kreplach and pan sear for three minutes. Pour 1 tablespoon water into frying pan, cover pan and cook an additional two minutes.

Deep Fry: Prepare a pot of evoo for deep frying. Bring oil up to 325°F. Fry for 3-4 minutes until golden brown. Drain on paper towels.

Steam: Prepare steamer basket by placing basket in pot of simmering water (making sure that basket isn’t directly touching the water) and lining the basket with parchment paper. Place kreplach in basket. Cover basket and steam for six minutes.

Video by Brian K. Spector