Sharing Food and Memories with Friends and Family

August 29, 2010
Irene Saiger



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  canola 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 (chopper).  Add sauteed onions, salt and pepper,  and 3 Tbs chicken soup to the chopped chicken and 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.  This will help 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.  They will float to the top.  Remove with slotted spoon and place  2-3 in the bottom of each soup bowl and set aside. When it’s time for soup, add piping hot chicken soup to bowls and serve! Voila!

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,


6 thoughts on “Kreplach

  1. That challa looks gorgeous!

  2. 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!


  3. 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.

  4. Never thought of adding apples to challah, just raisins. Makes sense, tho, this time of year. Thanks!

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