Soup Dumplings (Kreplach) in Golden Broth

Soup Dumplings (Kreplach) in Golden Broth

Contributed by Melissa Roberts

Served on Sukkot, kreplach (soup dumplings) serve a dual purpose. First, for practical purposes and when served in soup, it’s a warming dish when eaten outdoors on a cool autumn night.

The second reason is more spiritual and symbolic. Eaten on the seventh day of the holiday, known as Hoshanah Rabbah, this is the day the verdicts of judgement delivered on Yom Kippur are sealed. (Yes! Kreplach =Fillings + Sealed in dough.)

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Similar to ravioli or wontons, kreplach are quintessential Ashkenazi Jewish fare. Once a frugal way to stretch leftovers, this filling, which begins from scratch, is nevertheless a snap to prepare, and using thin, delicate wonton wrappers, found in the supermarket’s produce or refrigerated section, are an elegant, easy timesaver.


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Beef Kreplach
30 kreplach
Beef Kreplach

We used NASOYA brand wonton wraps for these kreplach. The wraps are pareve (non-dairy) and are perfect for making ravioli, too.

Recipe: Melissa Roberts

This recipe is MEAT.


  • 1 ½ tablespoons olive oil
  • ½ medium onion, finely chopped (about ½ cup)
  • 1 medium carrot, finely chopped (about ? cup)
  • 1 celery stalk, finely chopped (about ? cup)
  • 1 teaspoon chopped fresh thyme
  • ½ lb ground beef (not more than 85% lean)
  • 3 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped chives
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 (12 ounce) package wonton wrappers, thawed if frozen
  • 1 large egg
  • Roasted Chicken Stock (recipe follows)
  • parsley leaves and snipped chives for garnish (optional)


  1. Heat oil in a small skillet over medium heat until it shimmers.
  2. Add onion, carrot, celery, thyme, and ¼ teaspoon salt and cook, stirring occasionally, until vegetables are softened and golden, about 8 minutes. Cool completely.
  3. Add cooled vegetables to a bowl with beef, parsley, chives, remaining ½ teaspoon salt, and pepper. Mix with your hands until combined. (At this point, filling can be kept chilled in an airtight container up to 2 days ahead.)
  4. Fill a 4 quart pot two-thirds full with water and add 1 tablespoon kosher salt. Bring to a boil, then keep at a bare simmer.
  5. Beat egg with 1 teaspoon warm water.
  6. Place 2 teaspoons filling in the center of a wonton wrapper (keep remaining wonton wrappers covered with plastic wrap or a damp towel as they dry out easily).
  7. Dip your finger in egg wash and “paint” the edges all around the filling.
  8. Fold in half by pulling one corner of the square to the opposite corner, forming a triangle.
  9. Carefully press down all around the filling to force out any air and press the edges firmly to seal. Place filled kreplach on a dry kitchen towel and cover with plastic wrap.
  10. Let them rest for about 15 minutes to allow the egg wash seal to dry.
  11. Cooking in batches of up to 10, poach kreplach in simmering water (do not boil) until wrappers are opaque and filling is cooked through, 5 minutes.
  12. Transfer with a slotted spoon to a plate or dry kitchen towel. (If cooking kreplach in advance, transfer them to a plate and coat them with a little broth, then cover with foil to keep warm.)
  13. Serve kreplach in bowls with chicken stock. Sprinkle with fresh herbs, if using. Serve immediately.


*Note: Uncooked kreplach can made, kept chilled in single layers in between parchment or plastic wrap in an airtight container 1 day ahead. They can also be kept frozen up to 1 month. Freeze in a single layer, then transfer to a sealable plastic bag.


  1. I freeze them on cookie sheets & then put in containers. I fry them…put them on a wire rack & keep them warm till served…so crispy. I just used meat, s/p & fresh garlic.

    I also do some with mashed potato, carmelized onions & spinach. Fry them too.

    Been doing this for years….not one complaint!!

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