Force-meat For Kreplech Recipe

Force-meat for Kreplech Recipe

History and Fun Facts:
Kreplech is a traditional Jewish dish that originated in Eastern Europe. It is a type of dumpling filled with meat or other ingredients. The dish is typically served in soups or fried as an appetizer. Force-meat, also known as forcemeat, is a mixture of ingredients used as stuffing or filling in various recipes. In the case of Kreplech, the force-meat filling adds flavor and texture to the dumplings.

Notably, the word "Kreplech" is derived from the Yiddish word "kreple," which means small pancake or fritter. It is believed that Kreplech was brought to Eastern Europe by Jewish immigrants, and it has since become a staple in Jewish cuisine.


- 1 pound of beef, soup meat, cold veal, or lamb (chopped very fine)
- 1 teaspoon of salt
- 1/8 teaspoon of pepper
- Ginger or nutmeg (as desired)
- 1/2 teaspoon of onion juice
- 1 egg
- Flour for rolling
- Cooking oil


1. Begin by preparing the force-meat mixture. Take one pound of your choice of beef, soup meat, cold veal, or lamb and chop it very fine. This process can be done using a sharp knife or a food processor to achieve a uniformly minced texture.

2. In a mixing bowl, combine the minced meat with one teaspoon of salt, 1/8 teaspoon of pepper, and a pinch of either ginger or nutmeg. These spices will add depth of flavor to the force-meat. Adjust the seasoning to your taste preference.

3. Add half a teaspoon of onion juice to the mixture. The onion juice can be obtained by grating an onion and then squeezing out the liquid. This will enhance the aroma and add a mild onion flavor to the force-meat.

4. Crack one egg into the bowl and mix all the ingredients together thoroughly. The egg will act as a binding agent, helping to hold the force-meat mixture together.

5. Once the force-meat is well combined, it can be shaped into small balls approximately half an inch in diameter. Rolling the force-meat into balls will create individual bite-sized portions for your Kreplech dumplings.

6. If using the force-meat balls for soup, roll them in flour lightly to give them a coating. This will help to give a slightly thickened texture to the soup broth as the dumplings cook.

7. Cook the force-meat balls in the boiling soup for approximately 10-12 minutes or until they are fully cooked through. The dumplings should become tender and flavorful in the simmering soup.

8. If preferred, the force-meat balls can also be fried. Heat a generous amount of cooking oil in a pan and carefully place the balls in the hot oil. Fry them until they turn golden brown and crisp on the outside, approximately 5-6 minutes. Make sure to turn them occasionally to ensure even cooking.

9. Once cooked, transfer the force-meat balls onto a paper towel-lined plate to remove any excess oil.


- The choice of meat used can vary according to personal preference. Traditionally, beef or lamb are commonly used, but you may choose other meats such as chicken or turkey if desired.

- The addition of ginger or nutmeg is purely optional, and you may choose to use one or the other or omit them altogether. Experiment with different spices and seasonings to find your preferred taste.

- The force-meat balls can be stored in an airtight container in the refrigerator for up to 3 days, or they can be frozen for longer preservation. When reheating, they can be added directly to soups or reheated in a pan until heated through.

Similar Recipe Dishes:

Kreplech belongs to a wider family of dumpling dishes that are popular in various cuisines around the world. Some similar recipe dishes you may enjoy exploring include:

1. Chinese Potstickers: These dumplings are made with a ground meat filling, usually pork or chicken, along with vegetables and seasonings. They are pan-fried until crispy on one side and then steamed to finish cooking.

2. Italian Tortellini: Tortellini are small pasta dumplings filled with meat, cheese, or vegetables. They are commonly served in soups or sautéed with sauce for a delicious pasta dish.

3. Polish Pierogi: Pierogi are dumplings made with unleavened dough and filled with various ingredients, including meat, cheese, potato, or fruit. They can be boiled, baked, or pan-fried and are a beloved comfort food in Poland.

4. Turkish Manti: Manti are small dumplings filled with seasoned ground meat, typically lamb or beef. They are boiled or steamed and served with yogurt and tomato sauce, often topped with melted butter and spices.

These are just a few examples of the diverse range of dumpling dishes found across different cultures. Exploring these recipes will allow you to discover new flavors and culinary traditions from around the world.



Viewed 1850 times.

Other Recipes from Garnishes And Dumplings For Soup

Cold Sour Soup
Kreplech Or Butterflies
Force-meat For Kreplech
Baking Powder Dumplings
Egg Custard
Grated Irish Potato
Farina Dumplings
Einlauf (egg Drop)
Egg Dumplings For Soups
Schwem Kloesse
Dumplings For Cream Soups
Drop Dumplings
Liver Kloesse (dumplings)
Fritter Beans