DUMPLINGS

• Jewish cuisine features several types of delicious dumplings, most notably Matzah Balls (kneidlach), Kreplach, and Kubbeh.

  These comforting foods vary widely depending on whether a family comes from an Ashkenazi, Sephardic, or Mizrahi background.

  Popular Types of Jewish Dumplings

  Matzah Balls (Kneidlach): Fluffy, round soup dumplings made from matzo meal, eggs, water, and schmaltz (chicken fat), traditionally boiled and served in hot chicken soup during Passover and year-round.

  Kreplach: Triangular pasta pockets filled with minced meat, mashed potatoes, or liver, similar to Italian ravioli or Chinese wontons, usually boiled in chicken broth or pan-fried.

  Kubbeh: Semolina or bulgur wheat dumplings packed with spiced ground beef or lamb, dropped into rich, tangy soups flavored with beets, squash, or tomatoes, popular in Kurdish and Iraqi Jewish traditions.

  Gondi: Soft, spiced meatballs made from ground chicken or turkey and chickpea flour, traditional in Persian Jewish kitchens and simmered in aromatic broths.

  Vareniki / Manti: Stuffed pocket dumplings adopted and adapted from Eastern European and Central Asian neighbors, featuring fillings ranging from potato and cheese to spiced beef.

• Kubbeh, Gondi, Kreplach, and More Dumpling Recipes from Jewish Families
• Mandlech: Jewish Fried Dumplings
• The Jewishness of the dumpling
• Our favorite Jewish dumplings
• See our Kneidlach page
• See our Kreplach page