Chicken Kreplach
Main Dishes • Jewish
Description
Chicken Kreplach
Ingredients
- Wheat Flour 15 oz
- Poultry 1 piece
- Chicken Egg 1 piece
- Onion 1 head
- Carrot 1 piece
- Safflower Oil 0 fl oz
- Salt ¼ teaspoon
Step-by-Step Guide
Step 1
Cut the fillet from the chicken breast — it will be used for a third dish. From the remaining chicken and the whole carrot, boil the broth — this will take about forty minutes.
Step 2
Meanwhile, knead a stiff dough from the flour, egg, a quarter teaspoon of salt, and 240 ml of water. Leave it in a bowl covered for half an hour.
Step 3
Remove the cooked chicken meat from the bones and sauté it in vegetable oil with finely chopped onion.
Step 4
Roll out the dough and cut it into squares. Place the chicken filling on them and shape the kreplach — like dumplings. The shape can be any — triangular or rectangular.
Step 5
Strain the broth, bring it to a boil, add the kreplach, and stir to prevent them from sticking to the bottom. Once they float, cook them for another five minutes. Then arrange them on plates and pour the broth over. You can season with herbs and pepper to taste.
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