It took me a long while to read the book The Family by David Laskin. Not because it was a bad book. In fact, it was an interesting look at a Jewish family, some who migrated to other countries and some of whom remained in their home countries during the 20th century.
I made my chicken soup recipe up until the step where you add the chopped chicken, noodles and parsley. Instead I added the Chicken Kreplach and let them simmer in the broth for about 20 minutes before serving. This was an amazingly scrumptious dish.
I had enough broth and chicken left that I was able to place it in the freezer for another meal, perhaps these adorable pumpkin chicken pot pies before Halloween arrives.
If you don't have time to make your own chicken and broth you can always use a roasted chicken from the grocer and prepared broth or you can place a Whole Chicken in a Crockpot and let it do the work for you while you go about your day.
The Kreplach can also be boiled in water instead of broth. Some recipes call for the kreplach to be browned after boiling and served much like pierogi.
However you decide to serve them you will be enjoying pure comfort food. When the weather starts to turn I begin longing for the comfort of soups, stews and oven baked meals. This recipe is perfect for the Fall weather we have been enjoying.
I am also sharing this recipe over at Foodies Read. Stop by and see what everyone is reading and being inspired by this month.
- 3 eggs
- 5 T. canola oil, divided (corn oil if staying kosher)
- 1 1/2-2 c. flour
- 1 1/4 t. salt
- 1 1/2 c. cooked chicken, chopped
- 1 onion, diced
- 2 t. dried dill weed
- salt and pepper, to taste
- 1 qt. chicken broth, if desired
- 1 carrot, scraped and sliced, if desired
- 1 stalk celery, sliced, if desired
- 4 scallions, white and light green parts, sliced, if desired
- Whisk together the eggs and3 Tablespoons of the oil.
- Mix together the flour and salt in the large bowl of a stand mixer fitted with the dough hook. Make a well in the center and pour in the egg mixture. Lower the dough hook and mix the ingredients, adding additional flour 1 Tablespoon at a time until a soft dough is formed. Increase speed and knead until the dough is only slightly sticky, about 5 minutes or so. Allow to rest for 20 minutes, uncovered.
- While dough is resting, cook the onion in the remaining oil over med high heat until softened and starting to brown. Let cool slightly.
- Place the chicken, dill weed, and onions with oil into a food processor. Season generously with salt and pepper and pulse a few times until it is the consistency of tuna salad.
- Roll out the dough on a lightly floured surface to about 1/8" thickeness, sprinklling with flour as you roll to prevent the rolling pin from sticking. Cut the dough into 3" circles.
- Place a heaping teaspoon of chicken onto half of each circle. Fold the dough over the filling. Moisten the edges with a little water on your fingertip, and crimp closed, rolling the edges in towards the filling.
- Bring the broth and vegetables, if using, to a boil. Let cook for about 5-10 minutes and then reduce heat to a gentle boil. Add the kreplach and cook for about 20 minutes longer. Place into shallow bowls and top with the broth and vegetables.
- Alternately, you can boil the kreplach in water for 20 minutes.
Adapted from a recipe found at Tori's Kitchen.
Sat. Fat (grams)1.78