Prep Time
Cook Time
1d 4h
Ready In

Recipe: #19648

June 20, 2015

"This was chias this is Joan Nathan's version. alot of work, review from old place Pearl, may she rest in peace, would be 103 years old now. She was born in eastern Poland (Galitcia) and came to the USA as a young woman. No way did she ever use chopmeat for kreplach. As this receipe states in direction #7 a course grind is imperative to give the correct texture. She used a hand grinder attached to the side of the table. Only difference she cut the dough with a glass into rounds--(yartziet-memorial candle glass- which we used as juice glasses in my house.) She also folded the rounds in half as they were pretty well stuffed. Go Chia!!"

Original is 70 servings


  • Serving Size: 1 (32.6 g)
  • Calories 80.5
  • Total Fat - 4.2 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 13 mg
  • Sodium - 110.1 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.3 g
  • Protein - 4.2 g
  • Calcium - 5.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Drain and coarsely grind with all the onions, adding a little broth from the meat if needed to make it moist enough to handle.

Step 2

Dough: Mix the oil, salt and water in a bowl.

Step 3

Gradually stir in the flour until a medium soft dough is formed.

Step 4

Place on a floured board.

Step 5

Knead until the dough is smooth and soft.

Step 6

A food processor will work fine for this.

Step 7

Cut the dough into 3 portions.

Step 8

Roll each piece into a rectangle about 1/8- inch thick.

Step 9

Cut into 2- inch squares.

Step 10

Fill each square with about 1 teaspoon of the meat mixture.

Step 11

Dipping your hands in flour, fold over into a triangle, and then crimp closed.

Step 12

Join the two ends together like a little ring, as with tortellini or wontons.

Step 13

Repeat with the rest of the dough.

Step 14

If you like, you can freeze the kreplach at this point.

Step 15

Place on a cookie sheet in a single layer and freeze.

Step 16

Transfer to plastic freezer bags.

Step 17

Otherwise, refrigerate until ready to use.

Step 18

To cook the kreplach, bring about 10 cups of water to a boil in a big pot.

Step 19

Add salt and about 20 kreplach at a time.

Step 20

When the kreplach have risen to the top, cook for another 5 minutes (al dente).

Step 21

Remove with a strainer into a bowl filled with chicken soup.

Tips & Variations

No special items needed.

0 Reviews

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