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Chopped Chicken Kreplach


Kreplach are traditionally served several times a year, including on Erev Yom Kippur. This includes a great recipe for the dough, but wonton wrappers work just as well if you don’t have the time or inclination to make it yourself. I also like to use the chicken from the soup for the filling — it saves time and money. Yields 30 dumplings.


Make the Dough


Put flour and salt into a large bowl and create a well in center. Pour eggs into the well. Wet hands and knead the mixture into dough. Add water, and continue kneading until dough is smooth.


Roll dough into ball and place it in a bowl. Cover bowl with damp cloth and refrigerate 30 minutes.


Using a floured rolling pin and a well-floured board, roll dough to paper-thinness (as much as possible). Cut dough into 2-inch (5-cm) squares (you can roll each square a bit thinner at this point).

Prepare the Filling


Sauté onion in oil until nicely browned. Add chicken and mix well. Let cool and then pour into bowl. Add the rest of the ingredients and mix.

Make the Kreplach


Place a flatware teaspoon-worth of filling in center of dough square. Fold it diagonally to create a triangle. Seal the sides with a beaten egg. Fold the two corners into the center until they meet.


Bring a pot of water to a vigorous boil. Add one tablespoon salt, carefully drop kreplach into pot, and cook for 20 minutes.

Serve kreplach in chicken soup.