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Traditional Kreplach

  • Author: Sharon Matten - Kosher Everyday
  • Yield: 40 1x


These are my family’s traditional kreplach. The recipe has been handed down for generations. I make them gluten free by substituting 1:1 gluten free flour for traditional flour.    


  • 2 cups all-purpose flour (can be 1:1 gluten free)
  • 2 large eggs
  • 2 tablespoons water


  1. Carefully mix the dough ingredients together to form a smooth dough.
  2. Allow the dough to rest for 30 minutes before rolling.
  3. Roll the dough as thin as possible.
  4. You can even use a pasta roller to thinly roll out the dough.
  5. Measure the dough and cut out 2” squares.
  6. Place a little bit of the filling into the center of the square.
  7. Brush the edges of the dough with egg wash and pinch to seal.
  8. Bring a large pot of water, a tablespoon of salt, and a tablespoon of olive oil to a boil.
  9. Add the kreplach and boil for 20 minutes.
  10. Serve hot with your favorite chicken or beef soup.


Kreplach can be made in advance and frozen raw in a single layer.  When ready to use, simply remove from the freezer and cook in simmering water until cooked through, around 30 minutes.


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.