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Potato Kreplach

May 31, 2022

My favorite memories growing up are based in my grandmother’s kitchen, especially filling and folding dozens of kreplach for us to eat together. This recipe is based off The Pleasures of Your Processor by Noreen Gilletz, with a little twist here and there. Most people may think of kreplach being filled with roasted meat, but as I’ve come to make my own kreplach, I’ve adapted the recipe to be more vegetarian-friendly, using potatoes.

Featured in: The Dough That Binds Us


For the dough:

  • 2cups all-purpose flour
  • Zest of 1 lemon
  • ¼tsp sea salt
  • 2large eggs
  • ¼cup water

For the filling

  • 2Tbsp olive oil
  • 1medium yellow onion, hopped
  • 2cups leftover mashed potatoes
  • ¼tsp sea salt
  • ¼tsp black pepper

For assembling the kreplach

  • 1Tbsp cornstarch
  • 2Tbsp water
Yield: 2 1/2 dozen


To make the Potato Kreplach


  • Step 1

    Make the dough: Combine the flour, lemon zest, and salt in a food processor. With the blade running, add eggs and olive oil. Add additional water, as needed (1 tablespoon at a time) until a dough forms. Roll into a ball, and cover with plastic wrap. Refrigerate for 15-30 minutes.

To make the Potato kreplach


  • Step 1

    Meanwhile, prepare the filling: Heat the olive oil in a pan over medium heat. Add the onion, and cook until softened and golden, about 15-20 minutes. Add to the leftover mashed potatoes, and season generously with salt and pepper.

To make the Potato kreplach


  • Step 1

    Combine cornstarch and water in a small bowl.

  • Step 2

    On a lightly floured surface, roll the dough to 1/8th inch thickness. Use a paring knife or pizza roller to cut the dough into 3-inch squares.

  • Step 3

    Using your finger, run the cornstarch mixture around the edges of each square. This acts as glue.

  • Step 4

    Place 1 to 1 1/2 tsp of potato filling in the middle of each square.

  • Step 5

    Fold into a triangle, and join the ends.

  • Step 6

    Place on a floured tray, and repeat with all the filling and dough.

  • Step 7

    Bring a large pot of salted water to boil. Cook the kreplach for 2-3 minutes or until they float to the surface.

  • Step 8

    Serve with broth, or alongside fried onions.

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