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- Our Kreplach page was inspired by
Cindy Klausner Kutner of Denver, Colorado, USA
"There’s nothing better than getting together with my sisters, my daughters and daughter-in-law and my nieces to make kreplach. This year we made 500!"
Cindy says that it’s a pretty simple filling.
Just kosher stew meat, onions, some water, seasoned salt, paprika and white pepper.
Roast till brown and tender- grind it up (now I use a food processor) while adding a raw egg (we used 5 pounds of meat, so 3 eggs).
It should be overseasoned because they lose some seasoning when you boil them.
We'd love to hear from you
What are your favourite types of KREPLACH?
Do you have a special recipe you'd like to share?
We're interested in your family, ethnic, vegetarian, vegan or any comments that makes KREPLACH a special food for you!
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