Mastering the Fold

By Kellie Evans

Published on October 11, 2011

Kreplach, the meat-filled dumplings served on Sukkot, can be finicky. When making them, keep these tips in mind: To prevent the kreplach from opening while being boiled, pinch the seams of the dough together tightly and refrigerate the dumplings on a well-floured plate-firmer dough is less likely to tear. Roll the dough as thin as possible to reduce cooking time and ensure a delicate dumpling. To fold the kreplach into the traditional triangle shape, we suggest the method below.

  1. On a floured surface, roll dough to a ⅛-inch thickness. Using a 3-inch round pastry cutter, cut dough into circles. Place 1 tbsp. filling in the center of each round. Moisten edges with water.

  2. Fold the edges of the dough toward the center to make three even sides.

  3. Press tightly to seal. You should now have a tight, triangular dumpling.

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