Matzoh Balls are for Passover, Kreplach are for Rosh Hashana.  That’s our family tradition.  For those of you who spent part of today trying to get a head start on the holidays, here is what we prepared in our kitchen.  Chicken soup, two kinds of Challot and Kreplach.


Cooked soup chicken ( I used 5 of the thighs from the pot of chicken soup)

2 medium onions, finely chopped

3 Tbs oil

4 Tbs chicken soup

1 tsp salt

1/2 tsp pepper

Saute onions in oil over low flame till golden brown.  Chop the soup chicken by hand in a wooden bowl, using a hackmesser.  Add sauteed onions, salt and pepper, and 3 Tbs chicken soup. Mix well.

Place 1 tsp chicken mixture into center of each wonton skin. Dip your finger in water and wet the outer edge of each skin before sealing the kreplach to create a better seal.

Place the kreplach on a cookie sheet and freeze.  When frozen, remove from sheet and place in freezer bag.  On the day you plan to serve the kreplach, line a cookie sheet with wax paper, separate kreplach on sheet and allow to defrost. Bring a large pot of salted water to a rapid boil.  Drop kreplach in, a few at a time,  for about two minutes.  Remove with slotted spoon and place  2-3 in the bottom of each soup bowl and set aside. When you are ready to serve, add piping hot chicken soup to bowl.

Alternative preparation: Norm fried some up (see above) and froze them. They just need to thaw out and sit in the hot soup for a few minutes.

Yield: 40 Kreplach

Here is a photo and a link to the King Arthur Four Recipe for this challah.  We tested one out last week and loved it!

Harvest Apple Challah

Shana Tovah,


About these ads

6 thoughts on “Kreplach

  1. Yummy! Did your family also make cheese kreplach? My bubbie simmered them in water and we ate them with butter and sour cream. I think they were made with farmer’s cheese – Mom?

    Also where did you find that cute ceramic shaper (what’s it called?)? That is sooooo great!

    I think you should publish a book too. Instead of Julie and Julia, it would have to be something like “Irene and Ida” – what is your Yiddish or Hebrew name? We’ll come up with a title!


    • No cheese kreplach but Norm’s mom made pierogi, similar, and made them with potatoes. Delish. They also were served with sour cream.

      It is a plastic ravioli maker and works perfectly. Available in all the local markets.

      Yidish, awful name. Good luck with that!


  2. My mother always made kreplach for Yom kippur eve- no won ton wrappers for my Mom – also she put sweet breads in the soup (gratishka – I think that’s what it was called in Yiddish also unborn chicken eggs just for the kinder

    • Hi Mollie,

      My mom also made them with her own dough. No sweetbreads though that’s interesting, but I do remember the unborn chicken eggs which I wouldn’t touch.
      Sweetbreads were one of my favorite dishes but they were prepared in a wonderful mushroom sauce.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s