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Kreplach Dissected

September 28, 2017

Kreplach have always been a nostalgic food in my family, we have been making them before Yom Kippur together for four generations. While we may be dispersed around the globe, we all make these at the same time of year and they taste like home. My grandmother always makes her own pasta dough, rolls it out, and stuffs each individual kreplach. My mom and I did this for many years, until the exhaustion of life got the best of us and we needed to find a better way to make delicious kreplach, without the time consuming and inconsistent pasta dough. My mom picked up a package of wanton wrappers at the local supermarket and decided to fill them with her usual sweet and savory meat mixture. They were AMAZING!! Crispy or boiled, these kreplach take a fraction of the time and are absolutely so delicious. Though I'm not exactly sure what the tradition is behind kreplach on Yom Kippur, I know its a tradition I will continue each and every year, I hope you do too!



1/2 lb. ground beef

1/2 medium onion, finely chopped

1 garlic clove, finely chopped

1 egg

1/4 cup matzah meal, or more if needed 

salt and pepper to taste




1. Add ground beef, onions, and garlic to a frying pan. Fry under ground beef is cooked all the way through and onions and garlic are soft. Don't let it get brown!!

2. Put the meat mixture into a bowl and let it cool.

3. Add egg and matzah meal so it holds together. Add salt and pepper to taste.

4. Fill each wanton wrapper with about a teaspoon of the filling. Put water along the edges, fold in half and press out the air. Bring together the corners.

5. If not serving immediately freeze in a single layer. 

6. When ready to cook, thaw on wax paper that has been sprayed with cooking spray. 

7. EITHER Heat oil in a frying pan and fry until golden brown on both sides, salt and serve! Or boil salted water and pop the kreplach in until cooked, 3-4 minutes. 









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