Kreplach (Several Varieties)

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From "A Jewish Mother's Cookbook," by Elaine Radis

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Ingredients [?]

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  • add   2 tablespoons onions
  • add   salt and pepper
  • add   salt and pepper
  • add   salt and pepper
  • add   2 cups flour, unsifted (scant)
  • add   1 egg
  • add   1 tablespoon onions
  • add   1 egg
  • add   2 cups farmers dry curd cottage cheese
  • add   1 tablespoon onions
  • add   1 onion
  • add   1 tablespoon schmaltz (chicken fat)
  • add   1 egg
  • add   2 cups meat
  • add   2 eggs
  • add   2 cups broiled chicken livers
  • add   2 eggs
  • add   2 cups cooked chicken
  • add   1/2 teaspoon salt
  • add   3 tablespoons matzo meal or breadcrumbs
  • add   salt and pepper


  1. Noodles:.
  2. This is a lost art.
  3. May I add that I usually use wonton skins and make life easy for myself, but once in awhile-- Add salt to eggs, add eggs to flour.
  4. Mix with your hands until the dough leaves the sides of the bowl.
  5. It should be fairly stiff.
  6. Knead until dough is smooth and elastic.
  7. Roll out on a lightly floured board (or on a white cloth).
  8. Roll and stretch until it is paper thin-- well very thin.
  9. Cut into 3" squares.
  10. Place one tablespoons of filling in center of each square and fold to make a triangle.
  11. Crimp edges with a fork and cook in boiling water.
  12. If you have a pasta machine (or I sometimes use a Food Processor).
  13. Cook until they rise to the top, about 10 or 12 minutes.
  15. You may warm them in the soup.
  16. Fillings:.
  17. These days I zap all the ingredients for each type of filing in the Food Processor, leaving the eggs for last.
  18. For the cheese filling, you just want to combine the ingredients.
  19. Elaine's Note: I would serve all but the cheese with chicken noodle soup or as an appetizer or side dish.
  20. The Cheese Kreplach are usually served on the side (for a dairy meal) with sour cream.
  21. Each of these recipes makes about 30, figure at least 3 each.