📍 Where this dish comes from: Jerusalem, Israel · Mahane Yehuda Market
Discover the history of this region →
Discover the history of this region →
Kreplach are essentially Jewish dumplings, a savory meat filling wrapped in a thin dough and simmered right in the broth. This version uses a simple egg-based dough in place of traditional flour, holding its shape well enough to actually pick up with a spoon.
What You’ll Need
Servings: 6 servings
Calories: 320kcal
Ingredients
- 4 large eggs (for dough)
- 4 oz cream cheese softened (for dough)
- 1/2 cup almond flour (for dough)
- 8 oz ground beef
- 1/2 onion finely diced
- 1 clove garlic minced
- Salt and black pepper to taste
- 8 cups chicken broth
- Chopped parsley, for garnish
Instructions
- Beat eggs with cream cheese until smooth, then stir in almond flour to form a soft dough. Chill 15 minutes.
- Meanwhile, cook ground beef, onion, and garlic in a skillet over medium heat, 6–7 minutes, until browned. Season with salt and pepper and cool slightly.
- Roll the chilled dough thin between two sheets of parchment and cut into 3-inch squares.
- Spoon a small amount of filling onto each square, fold into a triangle, and press the edges firmly to seal.
- Bring chicken broth to a simmer in a large pot.
- Gently drop the kreplach into the simmering broth and cook 8–10 minutes, until they float and the dough is set.
- Garnish with parsley and serve hot in the broth.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 26g | Fat: 21g | Fiber: 2g
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Health Benefits
- Ground beef provides iron, zinc, and complete protein.
- Chicken broth is traditionally valued for its soothing, restorative qualities.
- A filling, substantial soup that works as a full meal rather than just a starter.