Ingredients Print

Check off ingredients as you go

For the dough

• 1 large egg
• 150 g (1¼ cups) sifted all-purpose flour (plain flour)
• 1 pinch salt

For the kreplach filling

• 1 large onion, finely chopped
• 2 potatoes, peeled and diced
• 200 g (7 oz) mushrooms, chopped (button mushrooms or shiitakes, for example)
• 2 Tbsp neutral oil
• 2 Tbsp finely chopped parsley
• 1 large egg, beaten
• Salt, pepper

For the broth

• 1 large onion, cut into quarters
• 2 carrots, cut into thick rounds
• 2 medium turnips, cut into large cubes
• 2 stalks celery, cut into chunks, with their leaves
• 2 sprigs parsley
• 1 Tbsp mushroom or chicken-flavored soup powder (optional)
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Makes about 20 kreplach

Making the kreplach dough

1. Beat the egg with the salt, then gradually add the sifted flour. Mix, then knead until you have a smooth, supple dough. If it’s too sticky, add a little flour; if it’s too dry, add a little water. Wrap in plastic wrap and let rest for 30 minutes to 1 hour.
2. Cook the potatoes in a saucepan, then mash them into a purée. Meanwhile, sauté the onion in the oil until nicely caramelized. Add the mushrooms and season with salt and pepper. When the mixture is golden and the liquid has been absorbed, take it off the heat, add the parsley, then bind with the beaten egg and the mashed potatoes.

Making the broth

1. In a skillet, sauté the broth vegetables in a little oil for a few minutes. In a large stockpot, combine 2 liters (8 cups) water and the (parve) chicken-flavored or mushroom soup powder, add the vegetables, celery and parsley, season with salt and pepper and bring to a boil. Cover, reduce to low and let simmer for an hour, adding water if needed.
2. On a clean, floured surface, roll out the dough as thinly as possible and cut it into squares of about 6-7 cm (2½ in). Place a small spoonful of filling in the center, fold diagonally to form a triangle. Seal the edges well, fold the two points over the top and let rest for 15 minutes.
3. Cook the kreplach in a large pot of boiling salted water, reducing to medium heat. Once they’re cooked, add them to the broth.

Tips and planning

• You can skim the fat off the broth with a skimmer, or, if you make the broth ahead of time, after a spell in the refrigerator the fat will have set on the surface and will be very easy to lift off with a spoon.

• Tradition has it that kreplach aren’t cooked directly in the broth but in salted water before being added to it. This keeps the broth clear.

• Just like kubbeh, kreplach freeze very well. So it makes perfect sense to make a big batch and freeze it in separate portions.

• For Purim, you can cut the dough with a round cookie cutter (or a glass), put the filling in the center and seal three sides (pinch hard so they don’t open while cooking), just like a hamantasch!

Photo Washington Post