Kreplach is the Yiddish word for dumpling, and they are the ultimate Jewish comfort food! Small triangles of pasta dough filled with ground beef, chicken, or mashed potatoes, Kreplach is a Jewish holiday favorite and a great addition to your Purim menu. Boiled and served in soup or fried as a side dish, they are always a crowd pleaser. Traditionally served on Purim, but they are also used for the pre-Yom Kippur meal or during Sukkot.
Place a scant 1/3 cup meat mixture in the center of wonton. Moisten edges and fold into a rectangle and press the edges with a fork.
Kreplach can now be boiled and served in soup or sautéed in oil.
Place in boiling water that is salted. Cook approximately 20 minutes until the Kreplach surface to the top. Transfer to a pot of homemade chicken soup.
Heat oil over medium heat in a heavy skillet. Sauté boiled Kreplach until golden brown on both sides. Serve as a side-dish with a sprinkling of chopped parsley as garnish.
Yields 18 Kreplach