Easy Beef Kreplach (Purim Dumplings)

1. Stage

Boil water to cook kreplach: Add 3 quarts of water to a large pot on the stove over high heat. When the water boils, add 1 tablespoon of kosher salt, then turn down the heat to low until you’re ready to boil the kreplach.

2. Stage

Simmer the vegetables in the chicken broth: Add the chicken broth, carrots, and celery to a 4-quart soup pot, on the stove over medium heat. When it comes to a simmer, reduce heat to low and cover the pot. Let the vegetables simmer, covered, for about 5 minutes, or until they’re tender and cooked through. Turn off the heat. The broth should be plenty hot when ready to serve, but feel free to place over low heat to warm once serving, if needed,

3. Stage

Caramelize the onions: In a medium skillet over medium heat, heat the olive oil. Add the onions and salt. Sauté, stirring often, until the onions are caramelized but not charred, about 15 minutes. Transfer them to a large mixing bowl and let cool for about 5 minutes, until they’re no longer piping hot.

4. Stage

Make the filling: Add the ground beef and black pepper to the onions in the bowl, then use your hands to mix until well combined.

5. Stage

Fold the kreplach: Place a few dumpling wrappers on a work surface, with a cup of water nearby. Keep the rest of the wrappers covered so that they don’t dry out. Dip your finger in the water, then run it along two sides of each wonton wrapper—this will help the dumplings seal properly, so that they do not come apart when cooked. Working quickly so that the water doesn’t dry up, add a heaping teaspoon of filling to each wonton wrapper, then fold them over into a triangle shape, pressing out any air pockets, then pressing down the edges to seal. Repeat with the remaining wrappers and filling, until you’ve used up all the filling. If you run out of room on your work surface as you’re folding the kreplach, transfer them to a sheet pan as you go, separating each layer of kreplach with a sheet of plastic wrap or wax paper.

6. Stage

Simmer the kreplach in the salted water: Return the pot of salted water to high heat until it comes up to a boil. Once boiling, turn it down to medium heat. Working in batches of a dozen kreplach at a time, add the kreplach to the pot. Simmer for 3 to 5 minutes, until the kreplach are mostly floating and you can see the dough starting to shrink up and wrinkle around the filling. Cut one open to make sure it's done in the middle. When they’re done boiling, use a slotted spoon to transfer them to the pot of chicken broth and vegetables. Repeat with the rest of the kreplach. Monitor the heat, making sure the water doesn’t boil too rapidly, so that the kreplach don’t break apart.

7. Stage

Serve the kreplach in the chicken broth: Using a slotted spoon, transfer the kreplach to serving bowls, then ladle the chicken broth and vegetables over them. Garnish with fresh herbs and serve right away.