How to Make Meri’s
Kreplach Soup
“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 ½ cups flour
- 2 eggs
- 2 ½ tbsp. vegetable oil
- 1 tsp. salt
- 3 tsp. water
FILLING
- 2/3 lb. boiled meat (beef or turkey)
- 1 onion
- 2 ½ tbsp. vegetable oil
- 1 hard-boiled egg
- Salt and pepper, to taste
- 1 quart vegetable or chicken broth
Instructions for Kreplach Soup
- Mix eggs with water, salt, flour, and vegetable oil to form dough.
- Knead dough until it’s smooth, without lumps. Then, form it into a ball and cover with a napkin for 30 minutes.
- Put the boiled meat through a meat grinder twice, then place in a large bowl.
- Fry the onion in vegetable oil and add to the meat.
- Chop the hard-boiled egg and add to the minced meat and oil. Add salt and pepper to taste, and mix well.
- Roll the dough into a thin sheet (less than ¼ inch think), then cut into squares.
- Put a dollop of minced meat into the center of each square and form a triangle with the dough to enclose the filling.
- 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.
- Before serving, put the dumplings in vegetable or chicken broth and cook until they rise to the top.