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Kreplach recipe?

b
bennyt Aug 28, 2007 07:19 AM

I'm sort of a novice chef, but I really want to try making kreplach for the upcoming holidays. Can anyone recommend a good (but easy-to-follow) recipe from a cookbook or online source? Thanks!

  1. g
    GilaB Aug 28, 2007 07:43 AM

    I do not have a recipe (we always used to 'help' make them at a friend's house growing up), but one word of caution: when you cook up the syrup, it seems like a small volume of ingredients, but use a big pot - that stuff foams up like crazy!

    2 Replies
    1. re: GilaB
      b
      bennyt Aug 28, 2007 08:12 AM

      I wasn't aware that kreplach involves syrup... Teyglach, perhaps, but kreplach?

      1. re: bennyt
        g
        GilaB Aug 28, 2007 09:53 AM

        Yup, you're absolutely right - I was thinking of teyglach, due to the season. Silly me.

    2. mibi Oct 23, 2008 06:37 PM

      I found a kreplach recipe while I was looking for something else and then came across your question. It's a little tate for the holidays , but why not make them for Fri night? http://forums.egullet.org/index.php?s...
      Wow! That's a lot to type. It doesn't seem like it is going to be a link. If you go to egullet.org and search kreplach you'll find it. Good luck!

      1. c
        cappucino Apr 30, 2009 08:49 PM

        This isn't really a Shavuos dish and it definately comes out of the left field of my brain, but I want to make ground turkey kreplach using wonton wrappers. Has anyone ever used either in a kreplach recipe?

        3 Replies
        1. re: cappucino
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          Bride of the Juggler May 1, 2009 06:15 AM

          I've used wonton wrappers for kreplach before. They are much thinner than you get when you make dough by hand, but otherwise work great. Thanks.

          1. re: Bride of the Juggler
            weinstein5 May 1, 2009 06:59 AM

            I second the wonton wrappers -- a real time save and taste great -

            1. re: weinstein5
              v
              vallevin May 1, 2009 07:05 AM

              And I'll third that.. I ONLY use wonton wrappers.

        2. The Professor May 1, 2009 07:30 AM

          I made them once with commercial wonton wrappers but I missed the doughier thickness of homemade wrappers. I used to roll the wrappers out by hand, but the Atlas pasta machine now does the job...with that inexpensive device, you can make the dough sheets as thick or thin as you like.

          As far as filling, I've used chicken as an alternate to beef. Made them once with lamb as well and put them in a vegetable soup. Pretty darned good...

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