Chicken kreplach

Chicken kreplach

By
From
Cooking from the Heart
Makes
10
Photographer
Mark Roper

Filling

Ingredients

Quantity Ingredient
300g chicken meat
1 onion
1 egg, beaten

Dough

Quantity Ingredient
2 eggs
1/2 teaspoon sea salt
1 cup plain flour

Method

  1. To make the filling, mince the chicken meat and onion, or chop them very finely. Mix the egg into the chicken mixture and season generously with salt and pepper.
  2. For the dough, lightly beat the eggs and salt in a bowl. Gradually add the flour until you have a soft dough.
  3. Using a pasta machine, start on the widest setting and roll the dough through, using a little flour if necessary to stop sticking; keep working until you are on about the second narrowest setting. The dough needs to be thin, but not paper-thin.
  4. Lay out the rolled dough on a floured surface. Place 1 teaspoon of filling on the dough, at intervals lengthwise along the middle, leaving space around each mound to seal the dough. Moisten the dough with a little water or beaten egg. Fold the dough over the filling so that one side has a fold, and the other will be a join of the two sides. Using a cookie cutter or a glass, cut out semi-circles from the dough. Press down on the edges, making sure each dumpling is sealed properly. The dough scraps can be re-used either as more kreplach, or as lokshen.
  5. Boil a large saucepan of well-salted water. Add the kreplach and cook for 10 minutes, or until soft. Drain.
  6. To serve, reheat the kreplach in some chicken soup for a few minutes.
Tags:
Jewish
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