The Soup Doctor's Kreplach

The Soup Doctor remembers fondly the Kreplach of his childhood holidays. It was taboo for men to be in the kitchen so he did not have the opportunity to watch his mother closely as she cooked when he was a boy. Despite this, he is now a passionate cook and recently presented the oral history of Kreplach at the Eldridge Street Synagogue/Museum.

Serves 8 | Cook Time 45 minutes


Wrappers /Dough
3 Cups of Flour
1 Teaspoon of Salt
4 Eggs, Beaten
3 Tablespoons of Cold Water
1 Tablespoon of Salt

Meat Filling
2 Tablespoons of Corn Oil
¾  Cup of Finely Chopped Onion
½  Pound Ground Chuck
1 Egg Yolk
2 Tablespoons of Finely Chopped Fresh Parsley
1 Teaspoon of Salt
¼  Teaspoon of Pepper


1. Heat corn oil in a skillet; sauté onions until nicely browned, remove with a slotted spoon, and set aside. Add meat to the pan and sauté on high heat, stirring frequently until all meat is browned. Put the onions back in, and sauté with meat, stirring constantly for 1 minute. Let cool.

2. Sift flour and 1 teaspoon salt into a large bowl, and create a well in the center. 

3. Pour eggs into the well, and, wetting your 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. 

4. On a well - floured board, roll dough as close as possible to paper-thinness with a floured rolling pin. Cut into 2 - inch squares. You can roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling at hand.

6. Fill each square with a teaspoon of meat and seal the dough with egg with and boil the Kreplach until tender.