Pronounced with enough force, kreplach sounds like a Yiddish curse at best, and an old man hacking up a lung at worst. Say it with your chest and really draw out the “ach” to hear what I mean, and possibly scare your neighbors while you’re at it. Resolutely the stuff of Old World sustenance, they’ve slowly faded into obscurity, overtaken by myriad adjacent dishes.

Some take offense to the comparisons, indignant that such a righteous and deeply meaningful food could be lumped into the same category as most generic frozen meals, but let’s be real: they are like Jewish wontons, pierogi, ravioli, manti, pelmeni, or just about any other dumpling that springs to mind first. Take a thin sheet of flour dough, wrap it around a basic filling of chicken, potatoes, mushrooms, or beef, simmer it in soup or pan-fry, and you have your holy kreplach.

Stuffed With Meaning

Symbolism is almost as important as flavor when you talk about the history of kreplach. Reserved for special occasions, they’re most likely to reemerge for Rosh Hashanah, Yom Kippur, and Purim. In accordance with the former two holidays, the filling is sealed, just as our fates are said to be sealed in the book of life, or possibly shielded from judgment. Purim, viewed by some as a Jewish version of Halloween, is where things get more interesting.

Triangulated Trials

Just as Esther concealed her identity, and children today don costumes and disguises, the filling is hidden between the thin layers of dough. On this day, kreplach are folded into triangles, mirroring the shape of hamantaschen which also mimic the three cornered hat worn by Haman. They’re little pockets of joy made from the most humble stuff, finding beauty in the commonplace, the mundane, the everyday. It’s the time and labor that make them truly special.

Labor of Love

To that end, yes, you could make shortcut kreplach by using wonton skins instead of homemade dough, but that rather defeats the purpose to me. You might as well buy any old ready-made dumplings at that point. The dough, rolled out thinly, has a more distinctive bite, more resistance and weight, which can’t be replicated by anything other than the genuine article. Traditional renditions are egg-heavy, though that’s nothing a little aquafaba can’t fix. Feel free to prep this well in advance, since it can keep for up to a week in the fridge. It’s easy, not quick.

Souped or Sautéed

When I think of kreplach, I think of gleaming little triangles swimming languidly through light, golden broth, intermingled with a few coins of tender carrots. They can also be served dry, pan-fried, often laced with caramelized onions. If you were to take the potato stuffing route, you know how well that works for pierogi; I’d be sorely tempted to serve them with a side of vegan sour cream to complete the picture.

Today’s Kreplach Legacy

Don’t let kreplach die out. Yes, there are plenty of close cousins hailing from Europe and Asia alike. Perhaps no one would even realize if they make an Irish exit. My favorite foods, however, come with stories. Tradition, intention, and symbolism have branded kreplach as their own unique, wholly irreplaceable entry to the culinary canon of all dough-swaddled savory morsels. There’s never been a better time to try a taste of history than the present day.

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Yield: Makes 30 - 34 Kreplach; 4 - 6 Servings

Mushroom Kreplach

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Kreplach are humble Jewish dumplings with a lot of history folded in. This plant-based mushroom version honors tradition with modern flair, pairing handmade dough with a savory filling and serving it simply, simmered in broth until just tender.

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Ingredients

Dough:

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• 2 Cups Bread Flour
• 1/2 Cup Aquafaba
• 2 Tablespoons Olive Oil
• 1/2 Teaspoon Salt

Mushroom Filling:

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• 1 Tablespoon Olive Oil
• 1 Shallot, Finely Diced
• 1 Clove Garlic, Minced
• 4 Ounces Wild Mushrooms, Such as Oyster, Trumpet, Shiitake, etc., Roughly Chopped
• 2 Ounces Extra-Firm Tofu, Mashed
• 1 Teaspoon Smoked Paprika
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground White Pepper

To Serve:

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• 6 Cups Vegan Chicken Broth
• 2 - 3 Medium Carrots, Peeled and Sliced
• 1 Tablespoon Fresh Parsley, Minced

Instructions

1. To make the dough, combine the flour, aquafaba, olive oil, and salt in a large bowl and mix until it forms into a smooth and soft ball. Knead it lightly, for just 5 minutes or so, to achieve the right texture. You're not making bread here, just trying to get an even dough. Shape the dough into a disk, wrap with plastic, and chill for at least 15 minutes. You can also prep this in advance and store it in the fridge for up to 1 week.
   
2. For the Filling, heat the olive oil in a large sauté pan over medium heat. Add the shallot and garlic and cook, stirring frequently, for about 2 - 3 minutes, or until softened. Add the mushrooms and continue to sauté for 8 - 10 minutes, until lightly browned. Incorporate the mashed tofu, paprika, salt, and pepper, cooking for 1 minute longer, until aromatic. Turn off the heat and transfer to a bowl. Let stand or chill until cool enough to handle.
   
3. To assemble the kreplach, start by cutting the dough into 4 equal pieces so it's easier to work with. On a lightly floured surface, take one piece of dough and roll it into a rectangle about ⅛-inch thick, or as thin as you can possibly manage. The exact size isn't terribly important.
   
4. Use a sharp knife to cut the dough into 3 x 3-inch squares. Gather up any scraps and save them to re-roll at the end. Place about 1 scant tablespoon of filling into the center of each square, lightly moisten the outer edges of the dough with a tiny bit of water, and fold the dough in half, over the filling, to make little triangles. Press down firmly all around the edges to seal each dumpling. Transfer finished kreplach to a plate and repeat until the dough and filling are used up. If you have extra filling, it's great for mixing into lentil soup and other stews!
   
5. To serve, combine the broth and carrots in a medium saucepan over medium heat. Once simmering, reduce the heat to medium-low and gently lower the kreplach in, cooking in batches as needed so as not to crowd the pot. Simmer for 3 - 4 minutes, until the dough is tender and cooked through. Finish with a pinch of parsley and serve hot.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Simply Organic, White Pepper, 2.86 oz (81 g)
• 
  Frontier Natural Products, Organic Ground Smoked Paprika, 16 oz (453 g)
• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 407Total Fat: 10gSaturated Fat: 1gUnsaturated Fat: 8gCholesterol: 5mgSodium: 1310mgCarbohydrates: 68gFiber: 4gSugar: 3gProtein: 13g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.