Kreplach (dumplings with meat)
4 servings
40 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Prepare the dough: beat the yolks with water; sift the flour into a mound on the table, make a well in the center, pour in the yolks, add a little salt, and knead a smooth dough.
- Egg yolk: 2 pieces
- Water: 0.5 glass
- Wheat flour: 2 glasss
- Salt: to taste
2
Cover with a napkin and leave for 20 minutes.
3
Pass the chicken meat through a meat grinder.
- Chicken breast fillet: 300 g
4
Peel the onion and chop it finely.
- Onion: 1 head
5
Heat chicken fat in a pan and fry the onion until golden.
- Chicken fat (schmaltz): 3 tablespoons
- Onion: 1 head
6
Add it to the minced meat, mix, and salt to taste.
- Salt: to taste
- Onion: 1 head
7
On a floured table, roll out the dough thinly and cut it into squares.
- Wheat flour: 2 glasss
8
Place filling in the center of each square with a teaspoon, connect the corners to form a triangle.
- Chicken breast fillet: 300 g
9
Bring the chicken broth to a boil and drop in the kreplach.
- Chicken broth: 2 l
10
Boil for 3-4 minutes after floating.
- Chicken broth: 2 l
