April 12, 2024

Kreplach, Jewish Beef Dumplings

Enjoy this traditional Jewish pasta, filled with seasoned meat, boiled or sauteed.

Kreplach, Jewish Beef Dumplings


Serves: 4 | Prep Time: 20 min | Cook Time: 20 min




  • 1 3/4 cups Better Batter Flour (choose one):
    • 280g Original OR
    • 236g Artisan OR
    • 245g Bread Flour
  • 3 eggs OR 1/2 cup water 
  • 1/2 tsp (3.5g) Salt
  • 3 Tbsp (42g) olive oil
  • additional water or extra flour, as needed.



  • 1 lb finely ground beef or chicken
  • 1 small onion, about 1/4 c, grated
  • 1 tsp (7g) salt



Prepare dough. In a large bowl combine dough ingredients together and knead, about 5-8 minutes. This dough should start out thick and floury, and as you knead it, should develop into a relatively stiff, smooth, slightly sticky dough. Add a bit of water or extra flour ,1tbsp at a time, if the dough is too wet/dry, until a smooth dough is achieved.

Create Noodles. Once you get a good, satiny textured dough, roll it out thin on floured board, to a thickness between 1/16 and 1/8 inch thick, depending on preference. Cut the dough into 3-inch squares with a straight edge or knife.

Prepare Filling. In a small bowl mix filling ingredients well until evenly combined.

Fill kreplach. Moisten the edge of each square with water or egg. Place 1 tsp of meat filling in the center of each square. Fold over each square on the diagonal, bringing one point up to touch the point directly opposite, so that a triangle is formed. Pinch the edges together to seal and allow to sit at least 5 minutes. Repeat until all dough and/or filling is used. Kreplach can be frozen at this point or made fresh.

Cook kreplach. Prepare a large pot of water, heated to boiling. Once water boils, slide finished kreplach into pot. Cook until the dumplings float, about 1-3 minutes. Remove from from water with slotted spoon and drain.

Sauté kreplach (optional). Heat oil in a sauté pan – you don’t need too much – and sauté the kreplach until they brown. Flip and repeat on the other side.

Serve hot.

This recipe was originally published by Naomi Poe in February 2015.