Equipment
Ingredients
Dough
- 300 g all-purpose flour
- 2 egg, room temperature
- 45 ml water, warm
- 15 ml neutral oil
- 5 g kosher salt
Beef Filling
- 300 g ground beef, lean, raw
- 1 yellow onion, finely diced
- 15 ml neutral oil
- 30 ml chicken broth, cold
- 6 g kosher salt
- 2 g black pepper, freshly ground
Frying
- 45 ml schmaltz
Nutrition (per serving)
Method
In a large mixing bowl, combine the flour and kosher salt. Create a well in the center and add the eggs, warm water, and neutral oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5 minutes until smooth and elastic.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
While the dough rests, heat 15ml of oil in a skillet over medium heat. Sauté the diced onions until deeply golden and caramelized. Remove from heat and allow to cool completely.
In a bowl, mix the raw ground beef, cooled caramelized onions, chicken broth, kosher salt, and black pepper. Mix vigorously by hand until the meat becomes slightly tacky. This helps the filling hold together.
Divide the dough in half. On a lightly floured surface, roll out one half to a thickness of about 2mm. Cut the dough into 7cm squares.
Place exactly one teaspoon of meat filling in the center of each square. Lightly moisten two adjacent edges of the dough with water, fold the dough over to form a triangle, and press the edges firmly to seal out any air.
Bring a large pot of heavily salted water to a rolling boil. Drop the kreplach in batches, being careful not to overcrowd. Boil until they float to the top, then continue boiling for another 8-10 minutes to ensure the raw meat filling reaches a safe internal temperature of 74°C/165°F. Remove with a slotted spoon and let drain well.
Heat the schmaltz or neutral oil in a large skillet over medium-high heat. Carefully add the drained, boiled kreplach and fry for 2-3 minutes per side until beautifully crispy and golden brown. Serve immediately.
Chef's Notes
- Schmaltz (rendered chicken fat) is traditional and provides a deep, savory flavor profile that neutral oil cannot replicate. If you have it, highly recommend using it for the frying step.
- The addition of a small amount of cold chicken broth to the meat mixture creates steam inside the dumpling as it cooks, resulting in a juicier filling.
- To prevent sticking, ensure the raw kreplach rest on a generously floured baking sheet or parchment paper before they go into the boiling water.
- Food safety is critical: unlike some dumplings that fry raw, kreplach dough is thick. Boiling ensures the raw ground beef fully cooks to the safe threshold of 74°C/165°F before the quick crisping stage.
Storage
Refrigerator: 3 days — Store in an airtight container. Best reheated in a skillet to restore crispness.
Freezer: 3 months — Freeze boiled, unfried dumplings on a baking sheet before transferring to a freezer bag. Thaw before pan-frying.
Reheating: Reheat in a dry or lightly oiled skillet over medium heat until warmed through and crispy.
