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These are Jewish ravioli, very similar to the man-tou or manty stuffed dumplings eaten from Eastern Europe to China. The name krephch is a Yiddish diminutive of the French word crepe–i.e., "little crepe." Yiddish words of French origin date back to the early Middle Ages when there were large Jewish communities in the Rhineland (then part of France).
Servings: 50 kerplach
Calories: 63


  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 eggs lightly beaten
  • 2 tablespoons cold water
  • additional flour for dusting

Potato and Mushroom Filling

  • 10 potatoes boiled in their skins
  • 2 tablespoons shortening
  • 2 onions finely chopped
  • 2 ounces dried mushrooms soaked in warm water for 10 minutes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • To make the dough, sift the flour and salt into a bowl. Make a well in the center and put in the eggs and water.
  • Gradually incorporate the flour into the eggs until you have a stiff dough.
  • Cover bowl and let dough rest while you prepare desired filling.
  • When ready to fill, roll out the dough until 1/16 inch thick on a lightly floured work surface.
  • Use a ravioli cutter or sharp knife to cut the dough into 2-inch squares. Place a heaping teaspoon of filling in the center of each square.
  • Fold the dough over the filling to form a triangle. Wet your fingers and pinch the edges of the dough firmly together to prevent filling from escaping.
  • To cook filled kreplach, drop them into boiling salted water or soup and cook for 15 minutes. Drain well if they are to be served separately.

Potato and Mushroom Filling


    • If you cannot find imported dried mushrooms, substitute fresh button mushrooms but do not soak them.
    • Peel and mash the potatoes. Melt the shortening in a skillet over high heat and saute the onions until lightly browned. Set aside.
    • Drain the mushrooms and briefly saute them in the remaining shortening.
    • Mix the mashed potatoes, sauteed onions, and sauteed mushrooms, then season mixture with salt and pepper.
    • These kreplach are equally good in meatless soups or sauteed and served at a nonmeat meal.

    Meat Filling


      • Meat-filled kreplach are traditionally eaten in soups on Purim, at the last meal before the Yom Kippur fast, and on Hoshanah Rabbah. An Ash-kenazic tradition is that kreplach have hidden ingredients (the filling), and that the 3 occasions in question have mysterious characteristics whose meaning is hidden from us.
      • 1 onion, finely chopped
      • 2 tablespoons water
      • 2 tablespoons chicken fat
      • 2 cups ground or chopped boiled beef
      • 1/2 teaspoon salt
      • 1/2 teaspoon black pepper
      • Put the onion and water into a small saucepan over medium heat. Cover the pan and cook the onion until it is soft, about 5 minutes.
      • Melt the chicken fat in a skillet over high heat.
      • Mix the remaining ingredients in a bowl, then add to skillet and saute the mixture until the meat loses its redness, stirring constantly to break up any lumps, about 7 minutes.
      • Let cool before using to fill the kreplach.
      Calories: 63 kcal
      Carbohydrates: 13 g
      Protein: 2 g
      Fat: 1g
      Saturated Fat: 1 g
      Trans Fat: 1 g
      Cholesterol: 7 mg
      Sodium: 52 mg
      Potassium: 211 mg
      Fiber: 1 g
      Sugar: 1 g
      Vitamin A: 11 IU
      Vitamin C: 9 mg
      Calcium: 8 mg
      Iron: 1 mg
      Cuisine Jewish
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