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:
Scroll to continue
More Love
3-Ingredient Kreplach Dough
Similar to making a silky pasta dough, kreplach dough is incredibly easy to make and nice …
Jewish Soup Dumplings From Around the World
What is a dumpling? A dumpling is a pocket of dough usually filled with some sort of …
Kreplach Shortcuts
Servings
Ingredients
- 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 for pan frying
- Extra Virgin Olive Oil for deep frying
Instructions
- Lay 12 wonton wrappers over a cutting board or work surface.
- Brush each wonton wrapper with oil and top with additional wonton wrapper.
- Brush edges of wontons with oil.
- Place one teaspoon of filling in center of wrapper.
- Seal edges by crimping with a fork on both sides of the wonton.
- 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
This one uses Farmer’s cheese https://www.joyofkosher.com/recipes/dairy-kreplach-dumplings/
I found a dairy kreplach recipe of yours, but it uses goat cheese? I prefer to use cottage or farmer cheese. If you have something like this, I would appreciate being directed to it. Thanks.
Yes, I followed your directions to the letter and even left them in the freezer longer that stated in the recipe. Thereafter, I looked again on the recipe of the filling and saw that there was other options to cooking them, and chose the steaming method and the second batch came out great. I am even giving some to my best friend here in far rockaway, as a treat, since she doesn’t make them herself and since this is really the first year I am doing this myself, it is a treat for all. I just wish the steaming method was listed as number on the list of methods and I wouldn’t have had to throw out the first batch and do it again. thanks for great recipes. I think that next time, I will try to make a dough for kreplach like my mother in law, a”h used to. Stupid me that I didn’t get her recipe before she left this world, as I always thought she would be here to make them for us. But now that she isn’t, I will rely on a recipe I got for the dough and maybe I will make them with cheese filling for Shavuos like she also used to do, ande try my luck that way. thanks for the recipe and for all the good recipes you give. Have a great and sweet new year. by the way, I made the challah you posted without kneading, and they came out great!! smelled heavenly, and I made them braided, but in round pans for the upcoming Succos yontif. Great idea and the dough was extremely easy to work with. Thanks again. All the best, Michelle
Oh Michelle!!!! I so appreciate you took the time to write this detailed follow up comment. For the “simmering” method — the kreplach really need to be gently simmered for no more than 15 minutes bc the wontons are such a delicate dough. We do have a 3-ingredient homemade kreplach dough which I hope is more similar to your MIL’s recipe: jamiegeller.com/recipes/3-ingredient-kreplach-dough/ — I hope you’ll give it a try. I am so happy that the steaming worked out and the challah as well. Shana Tova and XOXO Jamie.
Oh Michelle. I am so very sorry — We tested this recipe no less than 4 times, in 2 test kitchens with 2 different brands of wontons. Did you freeze them before simmering?
YES!
On the subject of the wonton kreplach, I put in the time and worked really hard and made them, and shorty after putting them into the hot boiling pot of consoumme, they all fell apart and the meat filling sank to the bottom of the pot and stuck to the bottom.. Now I have a lot of boiled empty wontons, with nothing inside to serve.
I don’t think you can make these with wontons and expect them to stay closed. A real kreplach dough is the real thing that is needed CLEARLY.
Do these freeze well?