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Traditional Kreplach filling

For both Kreplach & Knishes (Filling)

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 min
  • Category: Soup
  • Cuisine: Jewish
  • Diet: Kosher


This savory, traditional kreplach filling has a secret ingredient – ginger that makes it extra special!  Don’t forget to caramelize and brown the onions for the most flavor.


  • 1 1/2 pounds cooked Chuck Roast, cooled and cut into large cubes
  • 2 large onions, diced
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground dried ginger


  1. Heat oil in a large skillet.
  2. Add the onions and cook over medium-high heat until onions are browned.
  3. Set aside to cool.
  4. Using a grinder of your choice, grind together the meat and onions.
  5. Stir in the ginger until well combined.


I roasted the Chuck covered, covered with sliced onions, garlic powder, onion powder and paprika. Rule of thumb is 15 minutes per pound at 350° F.

Keywords: Kreplach, knish, filling, meat filling, Yom Kippur, Sukkot