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.
Chopped Chicken Kreplach
Recipe By Joy Devor
- Cook & Prep: 1 h 05 m
- Serving: 30
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Contains:
Ingredients (11)
Wrappers
Chicken Filling
Start Cooking
Make the Dough
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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.
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Roll dough into ball and place it in a bowl. Cover bowl with damp cloth and refrigerate 30 minutes.
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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
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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
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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.
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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.
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