Kreplach
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- Our Kreplach page was inspired by
Cindy Klausner Kutner of Denver, Colorado, USA
She says:
"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.
![Image may contain: dessert, food and indoor](https://scontent.fmel8-1.fna.fbcdn.net/v/t1.0-9/70937428_10220511570516717_3054591624362328064_n.jpg?_nc_cat=105&_nc_oc=AQkPEOGJJUZhx-tONePkq_u-xlly1qIEmW7Ttp0r6oaDYcgxHE_gQiEBO0O-RtRiiYc&_nc_ht=scontent.fmel8-1.fna&oh=739d016db935183f74af14d66821152e&oe=5E297D14)
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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!