August 05, 2016
Dinner, Main Dish, Soups/Stews,
Beef, Roast Beef, Beef Chuck, Poultry, Chicken, Jewish, North American, Budget-Friendly, Entertaining, Rosh Hashanah, Sunday Dinner, Weeknight Meals, Stove Top, Non-Dairy, Make it from scratch, Flour, Kosher Meat more
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"Eating Kreplach in chicken soup is traditional for the peoples of the Jewish faith. All over New York, kreplach is served on Jewish Holidays or just because (especially good when you feel a cold coming on). Kreplach is similar to Polish Pierogi and is made with various fillings. Here in this recipe, chicken is used in the filling and the outer dough is made interesting with the addition of black pepper and fresh dill. It is suggested to use the New York Penicillin which can be found on this site (http://www.recipezazz.com/recipe/new-york-penicillin-24588 or favorite homemade chicken broth), but any good broth of choice will also do.
Yields 20+ kreplach.
In a large bowl, whisk together flour, salt, pepper and dill.
Then add in eggs, olive oil and water and use a large spoon to combine into a dough. You can also use a dough hook on a stand mixer to make the dough.
Knead for 5 minutes, adding flour as needed so dough is tacky but not super sticky. Dough should be smooth. Cover bowl with plastic wrap and let rest at room temperature for 1 hour. Meanwhile, make your filling as instructed directly below!
First, caramelize your onion. This is going to take awhile, so be patient!
Heat a large, sauté pan over medium high heat and add 1 tablespoon olive oil and heat. Then add onions and ½ teaspoon salt and brown, stirring occasionally so they don't burn. If the onions start to stick, add a little water to the pan. After 10 minutes or when onions start to get nice and caramel, lower heat to medium. Cook for 1 hour, stirring occasionally, or until onions are very brown and have reduced down to about ¾ cup.
Add 2 tablespoons dry white wine to deglaze the pan towards the end. Stir the wine until it evaporates, while scraping up the tasty bits on the bottom of the pan.
Set onions aside and clean the pan (or use a new pan). Heat over medium high heat and add 1 tablespoon olive oil and heat. Season chicken well with salt and pepper and sauté until cooked through, about 7-8 minutes.
Add caramelized onions, chicken, garlic clove and 1 tablespoon broth to a food processor. Pulse until you have a well chopped filling but not a paste. It should be moist, but not too wet or dry. Add more broth if it's dry.
Season to taste with salt and pepper. (If you don't have a food processor, you can do this by chopping the chicken and onions very fine by hand and then mixing in minced garlic, broth and salt and pepper.)
Now it's time to assemble! Bring a large pot of chicken broth or salted water to a simmer.
Roll out the dough on a lightly floured surface with a lightly floured rolling pin to ⅛ thick or even thinner depending on your preference. I like mine on the thicker side. Cut into 3 inch squares and add 1 teaspoon filling to one corner. Fold in half and use water to help seal so no there are no leaks. Depending on how thin you roll the dough, you may have extra filling. Eat with crackers or on a sandwich!
Simmer kreplach for 15 - 20 minutes or until tender in chicken broth (simmer for less time for thinner dough). (Don't overcrowd the pot, you may have to do this in batches.) Serve as is or in soup! Alternatively, you can fry in oil, such as grapeseed oil and eat it on its own or add it fried to chicken soup.
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