Kreplach

Kreplach are the Jewish kitchen’s answer to wontons, tortellini, and pierogi. Thin egg noodle dough gets rolled out, cut into squares, filled with your choice of meat, cheese, or potato filling, folded into triangles, and boiled in soup or salted water. They’re a staple at holiday tables, especially before Yom Kippur and on Purim, but there’s no wrong time to make them.

The dough is about as simple as it gets: flour, eggs, water, and salt. You build a well in the flour, drop the wet ingredients in the center, and work everything together by hand until smooth and elastic. The kneading is important here. It develops the gluten that lets you roll the dough paper-thin without it tearing. And thin is what you want. The thinner the dough, the more tender the kreplach.

Don’t let the rolled dough dry before filling and shaping. Unlike when you’re cutting noodles (where some drying prevents sticking), kreplach dough needs to be pliable so it seals properly. A dab of water on the edges before pressing the triangle shut keeps them from opening during boiling.

Chef Tips

• Knead until the dough feels truly smooth and springs back when poked. Under-kneaded dough will tear when you try to roll it thin.
• Roll on a lightly floured surface and keep rotating the dough to prevent sticking. Flour both sides lightly as you go.
• Cook in gently boiling water or soup. A hard, rolling boil will break open delicate kreplach.
• They’re done when they float to the top, about 20 minutes. Test one to make sure the dough is tender all the way through.

Variations

• Fill with seasoned ground beef and sauteed onions for the classic meat kreplach.
• Use mashed potatoes and farmer’s cheese for a dairy filling that works well fried after boiling.
• Fry boiled kreplach in butter until golden and crispy on both sides for a crunchy alternative to serving in soup.