Meat Kreplach

A recipe for traditional meat dumplings. 

By Joan Nathan

There are various theories to explain the tradition of eating kreplach on Purim, but no one really knows why or when the dumplings appeared on the Purim menu. Nevertheless, kreplach have become a traditional favorite dish for Purim as well as for other Jewish festivals. The following recipe is reprinted with permission from The Jewish Holiday Kitchen (Schocken Books).

Meat Filling

1 small onion, chopped
3/4 lb ground meat (at least half cooked) or leftover brisket, chopped
1 egg
Salt and white pepper to taste

Noodle Dough

3 eggs
3/4 teaspoon salt
2 Tablespoons water
2 cups all-purpose flour

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