Recipe: Kreplach

These are really delicious and you can speed up the whole process if you use store brought stock or just make a really big batch and freeze the kreplach dumplings separate from the soup. I do have to admit this is a chore to make all at once and takes a LONG time to come together but it’s worth it for special people or a special occasion.

Kreplach

AuthorMabDifficultyIntermediate

Yields6 Servings
Prep Time40 minsCook Time2 hrsTotal Time2 hrs 40 mins

Ingredients
Dough
 3 eggs
 3 tbsp vegetable oil
 190 g flour
 1 tbsp salt
Filling
 250 g cooked chicken
 1 onion, diced and fried in oil
 1 handful dill
 salt and pepper and garlic powder
Cooking
 3 cups chicken broth
 5 carrots, celery sticks, onions, finely chopped (optional)

Directions
1

Make the dough: Beat the eggs and oil in a small bowl.

2

To a large mixing bowl add the flour and salt, make a well in the middle of the flour and pour in the liquid mixture.

3

Mix the mixture together with your hands until a soft dough has formed then let the dough rest uncovered for 20 minutes.

4

Place all of the filling ingredients in a food processor and pulse until a chunky paste forms.

5

Roll your dough out on a well floured surface until it is very thin, about as thick as pasta dough, about 1/8 inch.

6

Use a circular cookie cutter or the rim of a glass to cut 3-inch circles from the dough and re-roll until all of the dough is used.

7

Place a heaping teaspoon of filling into the center of each circle, wet the edge of the circle then take the two upper edges of the circle and fold them together over the top half of the filling. Fold the lower flap of the circle up and over the bottom half of the filling. Pinch to create an edge and seal the kreplach closed.

(It should look like a tri-corner hat)

8

Repeat until all kreplach have been made. Freeze at this stage if desired.

9

To cook: Bring the broth to a boil and boil the kreplach for 5-8 minutes. If you've rolled them very thick or you like them very broth-heavy, you can boil them for longer.

Adapted from Tori Avey

Ingredients

Ingredients
Dough
 3 eggs
 3 tbsp vegetable oil
 190 g flour
 1 tbsp salt
Filling
 250 g cooked chicken
 1 onion, diced and fried in oil
 1 handful dill
 salt and pepper and garlic powder
Cooking
 3 cups chicken broth
 5 carrots, celery sticks, onions, finely chopped (optional)

Directions

Directions
1

Make the dough: Beat the eggs and oil in a small bowl.

2

To a large mixing bowl add the flour and salt, make a well in the middle of the flour and pour in the liquid mixture.

3

Mix the mixture together with your hands until a soft dough has formed then let the dough rest uncovered for 20 minutes.

4

Place all of the filling ingredients in a food processor and pulse until a chunky paste forms.

5

Roll your dough out on a well floured surface until it is very thin, about as thick as pasta dough, about 1/8 inch.

6

Use a circular cookie cutter or the rim of a glass to cut 3-inch circles from the dough and re-roll until all of the dough is used.

7

Place a heaping teaspoon of filling into the center of each circle, wet the edge of the circle then take the two upper edges of the circle and fold them together over the top half of the filling. Fold the lower flap of the circle up and over the bottom half of the filling. Pinch to create an edge and seal the kreplach closed.

(It should look like a tri-corner hat)

8

Repeat until all kreplach have been made. Freeze at this stage if desired.

9

To cook: Bring the broth to a boil and boil the kreplach for 5-8 minutes. If you've rolled them very thick or you like them very broth-heavy, you can boil them for longer.

Kreplach

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