Kreplach are tender dumplings plump filled with a savory filling of ground beef and onions. They are super easy to make because they use wonton skins in place of homemade dumpling dough.
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
Add the beef to the skillet and cook, breaking up the meat with a spatula and stirring occasionally, until the meat is browned.
Drain excess fat from the skillet.
Stir in the paprika, salt, and pepper. Set aside to cool for several minutes.
Set a medium saucepan of lightly salted water on the stove to boil.
Arrange wonton skins on a work surface.
Dollop about 1 heaping teaspoon of filling on each wonton skin (place it towards one of the corners).
Moisten the 2 edges of the wonton skin adjacent to the filling and then fold the wrapper over to form a triangle encasing the filling. Press the sides together to seal them well.
Add the kreplach to the water, which should now be at a low boil, and cook, stirring occasionally, for 2 to 3 minutes, until the wrapper is tender. Drain.
Serve the kreplach on their own or in chicken soup or broth, garnished with chopped fresh dill.