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    For kreplach dough:

    2 cups four

    Pinch of salt

    2 eggs

    1 T plus 1 t lukewarm water

    For the filling:

    ½ medium onion, chopped

    1 lb. beef, chopped meat

    1 egg

    Salt and pepper



    On Purim its traditional to eat hidden foods to commemorate that Esther hid her identity. Many people eat kreplach – here’s a yummy recipe don’t just use it on Purim though – enjoy it all year round. For Kreplach dough: Put the flour and salt in a bowl, make a well and add eggs and water. Knead until smooth and non- sticky. For Kreplach filling: Combine onion, meat, egg and seasoning. To form kreplach, roll out dough until it is paper-thin. Cut into 2 inch squares. Put a teaspoon of meat filling into the center of each square, pressing down the edges securely to seal. Cook for 15 minutes in a large pot of boiling water (cook it in batches, not all at once). Serve either in soup, or fry for a main course. Makes approx. 48.