Let's Make Kreplach for Yom Kippur! | IFCJ
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Let’s Make Kreplach for Yom Kippur!

Kreplach, flickr (Photo: flickr/edsel_)

Jews around the world will conclude their observation of the High Holy Days with Yom Kippur (the Day of Atonement). This day offers Jews the final opportunity of the year to repent of their sins. As Yom Kippur is a fast day, Jews have a special meal before the observance that helps remind them of the true meaning of this holy day. Before the fast begins at sunset, Jews traditionally eat kreplach, meat-filled dumplings.



  • 1 medium onion, diced
  • 1 clove of garlic, minced
  • 2 tablespoons of oil
  • 2½ cups of cooked chicken, beef, or liver, diced or ground
  • ⅛ teaspoon pepper
  • pinch of cinnamon


  • 2 eggs
  • 3–4 tablespoons water
  • ½ teaspoon salt
  • pinch of white pepper
  • 2 tablespoons oil
  • 2 cups flour, sifted


Filling: In a large skillet, sauté onion and garlic in oil over medium heat until tender. Add meat and seasonings and cook for 10 minutes while stirring.

Dough: Beat eggs, adding water, salt, pepper and oil. Stir in flour. Mix until smooth. Add a little flour if too sticky. Knead for 5 minutes. Cover and let rest for at least 20 minutes. Divide into 3 parts. Roll out each part into a rectangle ⅛ inch thick. Cut into 3-inch squares or circles and place a teaspoonful of filling in center. Fold diagonally to make a triangle. Wet edges with cold water or egg white and pinch to seal. Drop gently into a large pot of boiling salted water or soup and simmer for 15–20 minutes. Serve in soup or as a side dish.

Yields 30 kreplach.

Tags: Recipes

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