Equipment
Ingredients
Dough
- 300 g all-purpose flour
- 2 egg, room temperature
- 45 ml water, warm
- 15 ml neutral oil
- 5 g kosher salt
Beef Filling
- 300 g ground beef, lean, raw
- 1 yellow onion, finely diced
- 15 ml neutral oil
- 30 ml chicken broth, cold
- 6 g kosher salt
- 2 g black pepper, freshly ground
Frying
- 45 ml schmaltz
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 500 kcal
- Protein
- 21 g
- Carbohydrates
- 49 g
- Fat
- 24 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 941 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 82 mg
- Potassium
- 304 mg
- Calcium
- 30 mg
- Iron
- 2.3 mg
- Magnesium
- 19 mg
- Phosphorus
- 210 mg
- Zinc
- 3.2 mg
- Vitamin A
- 32 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.13 mg
- Niacin
- 0.8 mg
- Folate
- 31 mcg
- Water
- 64 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large mixing bowl, combine the flour and kosher salt. Create a well in the center and add the eggs, warm water, and neutral oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5 minutes until smooth and elastic.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
While the dough rests, heat 15ml of oil in a skillet over medium heat. Sauté the diced onions until deeply golden and caramelized. Remove from heat and allow to cool completely.
In a bowl, mix the raw ground beef, cooled caramelized onions, chicken broth, kosher salt, and black pepper. Mix vigorously by hand until the meat becomes slightly tacky. This helps the filling hold together.
Divide the dough in half. On a lightly floured surface, roll out one half to a thickness of about 2mm. Cut the dough into 7cm squares.
Place exactly one teaspoon of meat filling in the center of each square. Lightly moisten two adjacent edges of the dough with water, fold the dough over to form a triangle, and press the edges firmly to seal out any air.
Bring a large pot of heavily salted water to a rolling boil. Drop the kreplach in batches, being careful not to overcrowd. Boil until they float to the top, then continue boiling for another 8-10 minutes to ensure the raw meat filling reaches a safe internal temperature of 74°C/165°F. Remove with a slotted spoon and let drain well.
Heat the schmaltz or neutral oil in a large skillet over medium-high heat. Carefully add the drained, boiled kreplach and fry for 2-3 minutes per side until beautifully crispy and golden brown. Serve immediately.
Chef's Notes
- Schmaltz (rendered chicken fat) is traditional and provides a deep, savory flavor profile that neutral oil cannot replicate. If you have it, highly recommend using it for the frying step.
- The addition of a small amount of cold chicken broth to the meat mixture creates steam inside the dumpling as it cooks, resulting in a juicier filling.
- To prevent sticking, ensure the raw kreplach rest on a generously floured baking sheet or parchment paper before they go into the boiling water.
- Food safety is critical: unlike some dumplings that fry raw, kreplach dough is thick. Boiling ensures the raw ground beef fully cooks to the safe threshold of 74°C/165°F before the quick crisping stage.
Storage
Refrigerator: 3 days — Store in an airtight container. Best reheated in a skillet to restore crispness.
Freezer: 3 months — Freeze boiled, unfried dumplings on a baking sheet before transferring to a freezer bag. Thaw before pan-frying.
Reheating: Reheat in a dry or lightly oiled skillet over medium heat until warmed through and crispy.
Troubleshooting
Dough shrinks back while rolling
Cause: Gluten is too tight and hasn't rested enough
Fix: Cover the dough with a damp towel and let it rest for another 15 minutes before trying again
Prevention: Ensure dough rests for the full 30 minutes before rolling
Dumplings burst open while boiling
Cause: Edges were not sealed tightly or too much filling was used
Fix: Cannot be fixed once in the water; remove quickly with a slotted spoon to prevent meat from clouding the water
Prevention: Use exactly one teaspoon of filling and firmly press moistened edges together to seal
Frying oil splatters violently
Cause: Too much water remaining on the exterior of the boiled kreplach
Fix: Lower the heat and use a splatter screen
Prevention: Allow kreplach to drain on a wire rack or pat dry with paper towels before frying
Cultural Context
Kreplach are deeply rooted in Ashkenazi Jewish culinary tradition, most notably served during Purim and before the Yom Kippur fast. The filling of hidden meat encased in dough symbolizes the 'hidden' nature of the Purim miracle and the concealed presence of the Divine in the Book of Esther. While traditionally served in clear chicken soup, pan-frying them after boiling is a beloved method for yielding a satisfying, crispy appetizer.
