A bowl is filled with kreplach, ready for soup.

Beef kreplach

Makes around 24 


1 recipe of soup noodle dough
1 egg, lightly beaten (for egg wash)

1/2 tablespoon olive oil  
22g low fat minced beef or steak  
1/2 cup minced onions 
1/2 teaspoon low sodium salt  
1/4 teaspoon pepper


Heat the oil in a large nonstick pan. 

Lightly brown the onions in the oil.

Add the meat and cook the meat and onions for a further 10 minutes, stirring frequently. 

Add the salt and pepper. 

Remove from the heat and cool before placing the filling in the squares of dough. 
Roll out the dough and make sure it doesn't dry out. 

Cut the dough into three-inch squares. 

Brush egg wash around the edges of the inside of the squares. 

Place a tablespoon of the filling in the centre of each square. 

Fold the dough into a triangle. 

Press the edges together, using the egg wash to bind. 

Cook in boiling salted water or soup for around 20 minutes, until they rise to the top. 

If cooked in soup, serve with the soup.

If cooked in water, either fry in a small amount of olive oil in a nonstick pan or serve as is.

Listen to this page: