Cheese Kreplach

Savor the comforting delight of homemade Cheese Kreplach—a traditional Jewish dumpling recipe with a creamy twist. Made from scratch, the delicate pasta dough is filled with a rich, savory blend of ricotta, cream cheese, and Parmesan, enhanced with the subtle freshness of chopped chives and a hint of black pepper. These tender parcels are boiled to perfection, then optionally pan-fried in a luscious butter and caramelized onion mixture for a golden, crispy edge. Perfect as an appetizer or a hearty main dish, these Cheese Kreplach are a labor of love, offering a unique fusion of textures and flavors that will have guests asking for seconds. Serve them warm with a sprinkle of fresh chives for a comforting dish steeped in tradition and bursting with cheesy goodness.

Nutriscore Rating: 59/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Salt
• 3 large Eggs
• 0.25 cup Water
• 1 cup Ricotta cheese
• 0.5 cup Cream cheese
• 0.25 cup Parmesan cheese, grated
• 2 tablespoons Fresh chives, chopped
• 0.25 teaspoon Black pepper
• 2 tablespoons Butter
• 1 medium Onion, finely chopped

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt.

Step 2

Crack 2 eggs into the bowl and mix until the dough starts to come together.

Step 3

Gradually add the water while kneading the dough with your hands until it forms a smooth, elastic ball. Cover with a damp kitchen towel and let it rest for 30 minutes.

Step 4

In another bowl, prepare the cheese filling by combining ricotta cheese, cream cheese, Parmesan cheese, chives, and black pepper. Mix thoroughly and set aside.

Step 5

After the dough has rested, divide it into two portions. Roll each portion out on a lightly floured surface to about 1/8-inch thickness.

Step 6

Using a 3-inch round cookie cutter or the rim of a glass, cut out circles from the rolled dough.

Step 7

Place a heaping teaspoon of the cheese filling in the center of each circle.

Step 8

Lightly beat the remaining egg and use it to brush the edges of each circle to help seal the dumplings.

Step 9

Fold each circle in half over the filling and press the edges firmly to seal, creating a half-moon shape. Crimp the edges with a fork for extra security and decoration.

Step 10

Bring a large pot of salted water to a gentle boil. Drop the kreplach into the water in batches and cook for 5-7 minutes, or until they float to the surface. Remove with a slotted spoon.

Step 11

In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until golden and caramelized, about 8-10 minutes.

Step 12

If desired, fry the boiled kreplach in the butter and onion mixture for an additional 2-3 minutes per side for extra flavor and crispness.

Step 13

Serve the Cheese Kreplach warm, garnished with extra chives if desired.

Nutrition Facts

Serving size	(983.6g)

Amount per serving	% Daily Value*
Calories	2201.2

Total Fat 112.8g	0%
Saturated Fat 62.5g	0%
Polyunsaturated Fat 2.5g
Cholesterol 915.8mg	0%
Sodium 3695.3mg	0%
Total Carbohydrate 216.5g	0%
Dietary Fiber 8.6g	0%
Total Sugars 11.0g
Protein 88.4g	0%

Vitamin D 127.5IU	0%
Calcium 1503.1mg	0%
Iron 15.0mg	0%
Potassium 1052.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 15.8%

Carbs: 38.8%