“It’s so important to me that Jewish traditions are not forgotten. I am sharing this recipe so that Jews everywhere know the hallmarks of our cuisine.”

— Meri
Leader of the JDC-supported “Warm Home” program in Kharkiv, Ukraine

Ingredients for Kreplach Soup

DUMPLINGS

  1. 1 ½ cups flour
  2. 2 eggs
  3. 2 ½ tbsp. vegetable oil
  4. 1 tsp. salt
  5. 3 tsp. water

FILLING

  1. 2/3 lb. boiled meat (beef or turkey)
  2. 1 onion
  3. 2 ½ tbsp. vegetable oil
  4. 1 hard-boiled egg
  5. Salt and pepper, to taste
  6. 1 quart vegetable or chicken broth

Instructions for Kreplach Soup

  1. Mix eggs with water, salt, flour, and vegetable oil to form dough.
  2. Knead dough until it’s smooth, without lumps. Then, form it into a ball and cover with a napkin for 30 minutes.
  3. Put the boiled meat through a meat grinder twice, then place in a large bowl.
  4. Fry the onion in vegetable oil and add to the meat.
  5. Chop the hard-boiled egg and add to the minced meat and oil. Add salt and pepper to taste, and mix well.
  6. Roll the dough into a thin sheet (less than ¼ inch think), then cut into squares.
  7. Put a dollop of minced meat into the center of each square and form a triangle with the dough to enclose the filling.
  8. Fry the dumplings in vegetable oil, 1 to 2 minutes on each side. You’ll know you’re done when they’re a golden color.
  9. Before serving, put the dumplings in vegetable or chicken broth and cook until they rise to the top.