Chicken Kreplach Soup

Chicken kreplach soup is a dish my husband has asked me to develop for a while now. Kreplach (pronounced krep-lakh) or krepel” if singular, is the Yiddish name for the traditional triangular pieces of dough filled with ground meat or chicken, similar to dumplings. Also known as “Jewish wontons“, kreplach, just like Chinese dumplings, can be boiled and served in chicken soup or fried and served as a separate dish, which is a favorite of my boys.

chicken kreplach

In the Jewish world, kreplach is often served on three different holidays: during the meal on the eve of the Day of Atonement (Yom Kippur); on the seventh day of Sukkot, known as, Hoshana Rabbah; and on the holiday of Purim. In kreplach, the meat symbolizes severity and the dough represents an allusion to kindness. The belief is that in preparation for the Day of Judgment, we “cover” the severity with kindness. We are right now between the Yom Kippur and the Hoshana Rabbah holidays, so it seems like a nice time to share this special recipe.

chicken kreplach

Many Jewish grandparents today grew up eating kreplach prepared by their mothers and grandmothers. But few Jews make them anymore, and for good reason — kreplach is a lot of work, especially if you make the dough from scratch. I did not grow up Jewish and my husband’s parents and grandparents did not make kreplach. His connection to this traditional Jewish food came from close friends. I’ve tried making my kreplach dough, but truthfully speaking, like a great Chinese dumpling wrapper, it’s complicated stuff. Getting that dough thin enough is a true endeavor. It’s doable, but it takes commitment.

chicken kreplach

For my chicken kreplach recipe, I borrowed the shortcut my husband came up with when he made his crispy fried kreplach and used store-bought wonton wrappers. Brilliant. This is a shortcut I stand by. Not only do these wonton wrappers simplify making the kreplach, but they are also thin, hold together well, and poach up perfectly in this flavorful golden broth. All the Jewish grandmothers may disapprove of this technique, but my modern kreplach, is solid and worth a try if you’re a kreplach lover, soup lover, or perhaps both.

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comment Policy

Simmer + Sauce reserves the right to remove or restrict comments that do not contribute constructively to the topic conversation, contain profanity or offensive language, personal attacks, or seek to promote a personal or unrelated business. Any post found to be in violation of any of these guidelines will be modified or removed without warning. When making a comment on my blog, you grant Simmer + Sauce permission to reproduce your content to our discretion, an example being for a possible endorsement or media kit purposes. If you don’t want your comment to be used for such purposes, please explicitly state this within the body of your comment. If you find evidence of copyright infringement in the comments of, contact me and I will remove that in question promptly.