Kreplach (Jewish ravioli or wontons/wraps)

Kreplach (jewish Ravioli Or Wontons/wraps)

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Helaine Norman


Growing up I ate kreplach, a soft pasta with a meat filling, served in chicken soup. My late husband's grandmother also boiled them first, but sometimes also baked them on a greased pan making them a crisp finger food, served as an appetizer or side accompaniment to the soup.

I'd like to point out that both fillings ingredients are shown in the ingredients list. If you print this recipe out mark a line between them to keep them apart.

This recipe is for an experienced cook who likes to work with dough. Having said this, it helped make me a better cook when I was a beginner.


★★★★★ 1 vote

Makes 30, serves 15
1 Hr 15 Min
40 Min
No-Cook or Other


  • ·
    meat filling (see preparation directions below)
  • 2 Tbsp
  • 3/4 c
    onion, finely chopped
  • 1/2 lb
    ground meat
  • 1
    egg yolk
  • 2 Tbsp
    fresh parsley, finely chopped
  • 1 tsp
  • 1/4 tsp
  • ·
    potato filling ingredients (see preparation directions below)
  • 2 Tbsp
    cooking oil
  • 3/4 c
    onion, finelly chopped
  • 2 to 3 clove
    garlic, finely chopped or crushed
  • 1
    egg yolk
  • 1 c
    mashed potatoes, cooked (not instant!)
  • 2 Tbsp
    parsley, fresh, finely chopped
  • 1 Tbsp
    scallion (green onion), finely chopped
  • 1 tsp
  • 1/4 tsp

How to Make Kreplach (Jewish ravioli or wontons/wraps)


  1. Prepare one of the fillings. Refrigerate before you prepare dough/wraps.

    Dough/Wrap Directions:
    Sift flour with salt into large bowl. Create a well in center. Pour eggs into the well.

    Keep a bowl of water at hand. Wetting hands, knead into a dough. Add water, and continue kneading until dough is smooth. Roll dough into a ball, place it in a bowl, cover the bowl with a damp cloth, and refrigerate for 30 minutes.

    On a well-floured surface, using a floured folling pin rolle as close as possible to paper-thin pin.

    Cut into 2-inch squares. If possible roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling on hand.

    Place a flatware (not measuring spoon)teaspoon of filling in the center of the square. Fold diagonally to create a triangle. Seal sides with egg mixture. Pinch with a fork and/or use fingers and seal WELL to keep from opening when boiling.

    Bring a pot of water to a full boil. Add 1 tablespoon salt. Drop kreplach in. Cook 20 minutes. Serve in prepared chicken soup.

    For appetizer or soup side accompaniment:
    Place the boiled kreplach in a greased or sprayed with cooking spray parchment lined baking pan. Bake in preheated 350 degree oven until crisp and brown. Serve immediately. These do not taste good cold.
    Preheat oil in a skillet. Sauté onions until browned. Remove with a slotted spoon. Set aside.

    Add meat to skillet and brown on high, stirring often til browned. Put onions back in with meat and cook another minute. Let cool.

    In a bowl, mix meat-onion mixture thoroughly with all remaining ingredients. Refrigerate until ready to fill dough.
    Preheat oil in skillet. Sauté onions until browned well. Add garlic at last minute because it browns quickly and could give a bitter taste if you add it too early.

    In a large bowl, thoroughly combine onion-garlic mixture with all other ingredients.

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