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Kreplach Dumplings

Kreplach dumplings are filled with a vegetable burger mixture and boiled, then served in simmering vegetable stock.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Kreplach Dumplings

Time15 to 20 minutes

Ingredients

Directions

Make the filling

  1. Heat vegetable oil in a large skillet over medium heat.

  2. Add onion and carrot; cook, stirring often, until beginning to soften, 6 to 7 minutes.

  3. Add vegetable burgers; stir to break up any large pieces and cook, stirring often, 5 minutes.

  4. Transfer mixture to a large bowl.

  5. Add parsley, egg whites, salt and pepper; stir until well blended.

  6. Set aside to cool completely.

Make the dough

  1. In a food processor, combine flour with salt and process briefly to blend.

  2. Add lightly beaten egg and 2 tablespoons water; process until dough forms a ball, adding more water a little at a time if necessary.

  3. Turn dough out onto a lightly floured surface and knead until smooth and elastic.

Shape and cook

  1. Roll out one third of the dough to 1/8 inch thickness, covering remaining dough with a towel.

  2. Cut rolled dough into 3-inch squares.

  3. Place 1 heaping teaspoon of filling in the center of each square, moisten edges with a little water, fold over to form a triangle, and seal with a fork.

  4. Repeat with remaining dough and filling.

  5. Bring a large pot of water to a boil.

  6. Drop in 8 to 10 kreplach at a time and cook for 15 to 20 minutes.

  7. Remove with a slotted spoon, draining well, and allow to cool.

  8. Bring vegetable stock to a simmer in a large pot.

  9. Add the kreplach and heat for 20 minutes at a gentle simmer.

Nutrition, whole recipe (rough)

848Calories
21 gProtein
34 gFat
113 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Vegetable1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Onion1 medium (110g)44
Carrot1 medium (61g)25
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Unbleached white flour
Forms the gluten network in the dough that gives the wrapper its structure and chew.
Egg whites
Bind the filling together and add moisture and set structure when cooked.
Large egg
Enriches the dough, adding binding and tenderness to the wrapper.
Vegetable burger
Provides the bulk and savory body of the filling.
Onion
Adds aromatic sweetness and savory depth to the filling as it softens.

The step that matters

Kneading and resting the dough. Kneading develops gluten so the wrapper is smooth and elastic, which keeps it from tearing when rolled and folded. Too little water leaves it stiff and crumbly, while too much makes it sticky and hard to seal.

Swap the onion

How well each one fits the dish's main ingredients (egg, pepper, flour, parsley, carrot):

  1. Parsnipfits better
  2. Shallotfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against egg, pepper, flour, parsley, carrot. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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