Kreplach

Name: Kreplach
Yield: Makes 45 dumplings; 15 first-course servings, each in 1¼ cups (310 ml) seasoned broth
Ingredients: 2½ tablespoons vegetable oil or rendered chicken or goose fat; 2 cups (225 g) all-purpose flour; ½ teaspoon kosher salt; 1 egg plus 1 egg yolk, lightly beaten; 1 tablespoon plus 2 teaspoons very finely chopped parsley; 1½ cups (180 g) finely chopped (but not so fine as to be puréed) beef boiled on its own or left from making stock; Freshly ground black pepper, to taste; 1½ teaspoons kosher salt, or to taste; ¾ small onion, very finely chopped; 1 small clove garlic, smashed, peeled, and very finely chopped; 1 small carrot, peeled and very finely chopped

Preparation info

Makes 45 dumplings;
15
first-course servings, each in 1¼ cups 310 ml ) seasoned broth

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Shortly after world war II, when there were still Yiddish-speaking grandmothers and psychoanalysis was the new science and therapy—to be idolized, feared, and made fun of—there was a kreplach joke. Grandma is upset because Ben, her little grandson, won’t eat her famous kreplach. Her friend Becky says that there is a new doctor in the neighborhood, a psychoanalyst, and maybe he can help. Grandma goes to see the doctor and tells her sad story. The doctor says

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Starter

Ingredients

Method