Kreplach
קרעפּלעך
Ashkenazi filled dumplings served in soup or fried. They are traditionally eaten around holidays including Purim and Yom Kippur.
About this dish
Ashkenazi filled dumplings served in soup or fried. They are traditionally eaten around holidays including Purim and Yom Kippur. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Chicken kreplach in broth
Dough
- 300 g all-purpose flour
- 3 eggs
- 1 tbsp oil
- 1/4 tsp salt
- 1-2 tbsp water if needed
Filling
- 300 g cooked chicken, shredded
- 1 onion (120 g), minced
- 2 tbsp schmaltz or oil
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp pepper
Serve
- 1.5 L chicken broth
- 1
Dough: 300 g all-purpose flour; 3 eggs; 1 tbsp oil; plus the remaining ingredients listed for this component. Knead dough ingredients into a firm smooth dough; add water only if needed. Rest covered 30 minutes. Draw flour into eggs gradually, add extra water only if dry and wrap the rest.
- 2
Filling: 300 g cooked chicken, shredded; 1 onion (120 g), minced; 2 tbsp schmaltz or oil; plus the remaining ingredients listed for this component. Cook onion in schmaltz until golden, add garlic briefly and cool. Mince chicken with onion, garlic and filling seasoning. Cook onion to golden, garlic briefly, cool and mince filling finely; keep chilled.
- 3
Roll pasta thin and cut 7 cm squares. Add filling, fold diagonally and seal into triangles. Roll about 1 mm thick, cover unused squares and seal clean borders without trapped air.
- 4
Serve: 1.5 L chicken broth. Poach gently in broth 5-7 minutes until dough is tender and filling hot. Serve in broth. Use a quiet simmer, test tender pasta and reheat chilled cooked-chicken filling to 74°C/165°F; serve promptly.
Note
This chooses cooked chicken filling rather than mixing meat and liver versions. For kosher cooking, use appropriately certified ingredients and equipment.