Entree: Poland – Polish Jewish Cuisine – קרעפלעך ➤ Kreplach (Meat-filled Jewish dumplings traditionally served in broth or lightly fried)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) all-purpose flour
- 1 large egg (approx. 1 3/4 oz (50 g))
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (3 g) salt, plus more for boiling
- 1 lb (454 g) ground beef
- 1 small yellow onion, finely chopped (approx. 3 oz (85 g))
- 1 tbsp (14 g) butter or schmaltz
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 1/2 tsp (1 g) paprika (optional)
- 2 tbsp (8 g) chopped fresh parsley
- 8 cups (1.9 L) good-quality chicken broth, warmed, for serving
- 2 tbsp (30 ml) vegetable oil or butter for frying (optional)

Show original ingredient measurements

- 2 cups (250 g) all-purpose flour
- 1 large egg (approx. 50 g)
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (3 g) salt, plus more for boiling
- 1 lb (454 g) ground beef
- 1 small yellow onion, finely chopped (approx. 3 oz / 85 g)
- 1 tbsp (14 g) butter or schmaltz
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 1/2 tsp (1 g) paprika (optional)
- 2 tbsp (8 g) chopped fresh parsley
- 8 cups (1.9 L) good-quality chicken broth, warmed, for serving
- 2 tbsp (30 ml) vegetable oil or butter for frying (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: in a bowl combine the flour and 1/2 tsp (2.5 ml) salt. Whisk the egg with 1/4 cup (60 ml) water and 1 tbsp (15 ml) oil, then mix into the flour until a firm dough forms. Knead on a lightly floured surface 5–7 minutes until smooth. Wrap and rest 20–30 minutes.
2. Prepare the filling: melt 1 tbsp (15 ml) butter in a skillet over medium heat, add the chopped onion and sauté until soft, about 4 minutes. Add the ground beef and cook, breaking it up, until browned and cooked through, about 6–8 minutes. Season with pepper, nutmeg, paprika, and 1/4 tsp (1.25 ml) salt. Stir in parsley and let cool.
3. Roll and fill: divide dough into quarters. Roll one piece at a time on a floured surface until very thin (about 1/16 inch (2 mm)). Cut into 2½–3 inch (6–8 cm) squares or rounds. Place about 1 tsp (approx. 5–7 g) of filling in the center of each square. Moisten edges with water, fold and seal firmly to form triangles or half-moons, pressing out air.
4. Cook in broth: bring the warmed chicken broth to a gentle simmer in a large pot. Drop kreplach into the simmering broth in batches; they are done when they float and the dough is tender, 6–8 minutes. Ladle into bowls with broth and serve immediately.
5. Optional pan-fry: for a fried variation, boil kreplach for 4 minutes, drain, then pan-fry in 2 tbsp (30 ml) oil or butter over medium heat until golden and crisp on both sides, about 2–3 minutes per side. Serve with a spoonful of hot broth or alongside chicken soup.

1. Make the dough: in a bowl combine the flour and 1/2 tsp salt. Whisk the egg with 1/4 cup water and 1 tbsp oil, then mix into the flour until a firm dough forms. Knead on a lightly floured surface 5–7 minutes until smooth. Wrap and rest 20–30 minutes.
2. Prepare the filling: melt 1 tbsp butter in a skillet over medium heat, add the chopped onion and sauté until soft, about 4 minutes. Add the ground beef and cook, breaking it up, until browned and cooked through, about 6–8 minutes. Season with pepper, nutmeg, paprika, and 1/4 tsp salt. Stir in parsley and let cool.
3. Roll and fill: divide dough into quarters. Roll one piece at a time on a floured surface until very thin (about 1/16 inch / 2 mm). Cut into 2½–3 inch (6–8 cm) squares or rounds. Place about 1 tsp (approx. 5–7 g) of filling in the center of each square. Moisten edges with water, fold and seal firmly to form triangles or half-moons, pressing out air.
4. Cook in broth: bring the warmed chicken broth to a gentle simmer in a large pot. Drop kreplach into the simmering broth in batches; they are done when they float and the dough is tender, 6–8 minutes. Ladle into bowls with broth and serve immediately.
5. Optional pan-fry: for a fried variation, boil kreplach for 4 minutes, drain, then pan-fry in 2 tbsp oil or butter over medium heat until golden and crisp on both sides, about 2–3 minutes per side. Serve with a spoonful of hot broth or alongside chicken soup.