These Oniony, Meat-Filled Dumplings Are My Bubbe's Greatest Culinary Legacy

Separate the dough into two balls and then roll each ball out on a lightly floured board to ¼" thick . Cut with a pizza wheel into 3-inch squares. Fill each square with a spoonful of the meat mixture and fold it into a triangle, then wet the edges lightly with water and pinch closed to seal .

Part of the magic of kreplach is that they can be served however you happen to need them: gently simmered, like wontons in broth, or crispy . Drop each dumpling into a pot of salted, boiling water and simmer for 15 minutes. If you plan on using your kreplach in soup, transfer immediately to hot chicken broth. To crisp them, transfer to a strainer after boiling for 30 minutes and then place in a shallow, greased pan and bake at 350° for 30–45 minutes, until golden.

I hope that Molly will forgive me, for filling in the blank spaces of her recipe. This is a conversation with an ancestor who has moved on to a place, I hope, that is filled with dumplings, and with other such corporeal comforts. While the kreplach that live on in my kitchen are a version of the ones I can’t actually recall, I know a lineage binds me and Molly, a genetic tie of flour, water, and the perfect comfort of a Jewish dumpling.

’s IACP award-nominated work has appeared in the New York Times, Eater, the Wall Street Journal, the Washington Post, The Cut, Wine Enthusiast, and elsewhere.

Samosay samosay

mtndan

An attempt to atone for the hamantaschen debacle, I see🤔

Great article and story. Thank you!

With Mustard,is this a joke .. Ugh 🤦🏻‍♀️

I was about to click like when the like clicked-number was on 10, then somebody jumped ahead of me to be 11.Who -ever that was that did it, don't take my 11 got damn it. haha! lol!

Always crispy

Yum!

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