How to make Kreplach

ground meat

🥗Healthier: tofu

💰Cheaper: lentils

Tofu offers a plant-based option while lentils are budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes provide more nutrients, while cauliflower is lower in carbs.

broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lighter and can be made at home.

Start with 1 cup of water in a bowl.

Add 1/4 cup of pure olive oil to the water.

Add 1 teaspoon of table salt.

Incorporate flour into the mixture with fingers until fully mixed.

Wrap the dough tightly with saran wrap and let it rest for 24 hours.

Trim the fat off a roasted 13 lb prime rib, keeping only the internal fat.

Dice the prime rib into 1/4 inch pieces.

Place the diced beef in a sauté pan.

Add equal amounts of diced onion and diced celery to the beef.

Season the mixture with garlic powder, onion powder, 2 tablespoons of black pepper, and 1 tablespoon of salt.

Set the filling aside to cool completely.

Roll out the rested dough as thin as possible using a soup can as a cutter.

Cut the dough into circles using the can.

Place about a heaping teaspoon of filling in the center of each dough circle.

Pinch the dough shut to seal the filling inside.

Bring chicken broth to a simmer in a pot.

Drop the kreplach into the simmering broth and cook until they float, then add an additional 3-4 minutes.

Remove the kreplach from the broth and drain them.

Add the cooked kreplach to a bowl of chicken soup and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens