Kreplach Recipe

Prepare and simmer the broth

Place the whole chicken (or chicken parts) and optional brisket bones in a large stockpot. Add the halved onion, carrots, celery, smashed garlic, bay leaves, peppercorns, parsley stems, and 4 liters cold water. Bring to a gentle simmer over medium-high heat. As it comes to a simmer skim off any foam that rises to the surface for the first 15–20 minutes.

Reduce heat to low, partially cover, and simmer gently for 2 to 3 hours. If using a whole chicken, remove after 60–90 minutes to shred meat for other uses or to add back later; leave bones if you want a richer broth. Continue simmering to extract maximum flavor. Add 2 teaspoons kosher salt toward the end of simmering, taste, and adjust.

Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl. Discard solids. Keep the broth hot and set aside about 2.5 liters (or as needed) for cooking the kreplach.

If your brisket isn't already cooked: braise or roast a 1–1.5 kg brisket with salt and pepper until fork-tender, cool, then finely chop. If pre-cooked, proceed to the next step.

Heat 1 tablespoon butter or oil in a skillet over medium heat. Add the finely diced onion and cook until translucent, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Add the chopped brisket to the skillet and warm, breaking up any large pieces. Stir in 2 tablespoons chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon allspice (if using). Cook 2–3 minutes to let flavors meld. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature before filling dumplings.

Make the dough: On a clean work surface, mound 3 cups flour and make a well in the center. Crack 2 eggs into the well, add 1 teaspoon salt, 1 tablespoon oil (or melted butter) and 1/4 cup cold water. Using a fork, slowly incorporate flour into the eggs until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of water at a time.

Wrap dough in plastic and let rest at room temperature for 20–30 minutes to relax the gluten.

Divide the rested dough into 4 pieces. Keep pieces you are not working with wrapped. Roll one piece on a lightly floured surface with a rolling pin (or pasta roller) to a thin sheet about 1–1.5 mm thick. Cut into squares roughly 7 cm (about 3 inches) per side for triangular kreplach, or use round cutters if preferred.

Place about 1 teaspoon to 1 tablespoon (depending on size of square) of the cooled brisket filling in the center of each wrapper. Moisten the edges lightly with water or beaten egg yolk. Fold into triangles by bringing one corner to the opposite corner and press edges firmly to seal, leaving no air pockets. Crimp edges with a fork or your fingers. Alternatively, fold into half-moons or purses—ensure all seams are sealed.

Place assembled kreplach on a lightly floured tray or parchment, dusted so they don't stick. Repeat with remaining dough and filling. If not cooking immediately, refrigerate for up to 2 hours or freeze on a tray then transfer to a bag for longer storage.

Bring the reserved strained chicken broth to a gentle simmer in a large pot. Taste and adjust seasoning with salt as needed.

Working in batches so dumplings have space, gently drop kreplach into the simmering broth. Stir once gently to prevent sticking. Cook for 6–8 minutes for fresh dumplings (8–10 minutes for chilled, longer for frozen) until the dough is tender and filling is heated through. Fresh pasta will float when done.

Use a slotted spoon to transfer kreplach to serving bowls, ladle hot broth over them, and garnish with chopped dill or parsley and freshly ground black pepper. Serve immediately with extra broth on the side if desired.