Easy Kreplach Recipe with Beef Filling (2024)

FAQs

What is the difference between pierogi and kreplach? ›

The range of fillings for pierogi is diverse, including options such as potatoes and cheese, ground meat, or sauerkraut. Kreplach, however, usually features a thinner dough and is commonly filled with ground meat, mashed potatoes, or cheese.

Kreplach is our Jewish version. It is a meat or potato filled dumpling traditionally served with soup. You can make your own wrappers with this 3-Ingredient Kreplach Dough or you can use store bought wonton wrappers. While wonton wrappers are similar to traditional kreplach dough, they are much thinner.

Cook the kreplach until the pasta dough is tender, a few minutes after they've risen to the top. Remove with a spider or slotted spoon, toss with a bit of oil or schmaltz, and spread out on a sheet pan so that they don't stick. Serve in hot soup, or freeze for future meals.

Yom Kippur is “The Day of Atonement, a day of rest and fasting (Gaster, 135). The night before Yom Kippur, meat kreplach are served because mystics compare the wrapping of the dough to the divine envelopment of mercy, kindness, and protection, all things demonstrated on Yom Kippur.

The word 'varenyky' comes from the Ukrainian word 'varyty´ or 'to boil' because this product is cooked in boiling water. This comfort food is spelled many different ways: pyrohy, pyrogy, pyrogie, pierogi, perogi and others.

Meaning of kreplach in English

in Jewish cooking, a boiled or fried ball of dough (= flour mixed with water and fat) that is filled with meat or cheese and often put in soup: The chicken was served in a broth that also had noodles, kreplach, peas and carrots in it.

Pelmeni: From China by way of Siberia, these Russian wheat-based dumplings are packed with a peppery, onion-spiked filling of minced meat—beef, pork, and mutton are all common choices. Kreplach: Another winter warmer, these Jewish dumplings are filled with meat or potatoes.

We call them kreplach (with meat or cheese filling) or verenekes (filled with potatoes or fruits like blueberries or Saskatoon berries), but to others they may be known as Perogie, pirogi, pirohy, pyrohy, varenyky, vareniki, peroge — any probably a bunch of other similar names not listed.

Taking these ideas together, we eat kreplach on Sukkot to symbolize that G-d's harsh judgements of us (the meat) should be shrouded in His kindness (the dough). We wish for G-d's mercy to cover His might and therefore judge us favorably.

What is the Yiddish word for pierogi? ›

otherwise known as pierogi , these are the jewish variation which go by the yiddish name of varenike(h ).

While this is not nearly a dumpling, it shows that Italy and Germany had contact with each other, providing good reason to believe the kreplach originated in Germany. Later in the 14th century, stuffed pasta came to the Jews of Germany through Venice.

You can add these to chicken soup and eat them right away, or drizzle with a little canola oil and gently toss. Arrange the oiled kreplach on a fresh, parchment-lined baking sheet and freeze. Once the kreplach are frozen, transfer to freezer bags and keep for a few months — if they last!

How to reheat: For crispy: Reheat the kreplach in the oven at 350° until warm, sizzling, and crispy. For soft: Reheat kreplach in chicken broth until hot.

Much of the symbolism around kreplach can be found on Purim. The filling, which is hidden inside the dough, is symbolic of Queen Esther's secret. It is only after the Queen tells King Ahasuerus that she is Jewish our people are spared and Haman is condemned to death for plotting to annihilate us.

The primary distinction is their size and filling: pelmeni are typically smaller, containing a raw mixture of meat and spices, whereas pierogi can be larger with a diverse range of fillings. Pelmeni can be seen as a specific subtype of pierogi: smaller and traditionally filled with spiced meat or mushrooms.

Also called perogi or perogy, Polish pierogi (pronounced pih-ROH-ghee) or homemade pierogies are small half-moon dumplings. They're also chock-full of fabulous fillings. Interestingly, the word pierogi is actually plural. But the singular form pieróg is hardly ever used.

Pelmeni: From China by way of Siberia, these Russian wheat-based dumplings are packed with a peppery, onion-spiked filling of minced meat—beef, pork, and mutton are all common choices. Kreplach: Another winter warmer, these Jewish dumplings are filled with meat or potatoes.