Kreplahi with chicken
6 servings
80 minutes
Kreplach with chicken is a traditional Jewish dish that brings comfort and warms the soul. These tender dumplings, resembling vareniki, have deep historical roots and are often served during holidays, especially on Yom Kippur. Their preparation begins with boiling fragrant broth, which becomes the base of the flavor. The filling of chicken sautéed with onions gives the kreplach a rich taste and soft texture. The dough, rolled thinly and carefully folded, makes them surprisingly delicate. The finished kreplach are served hot, drenched in clear chicken broth, while fresh herbs and spices enhance their aroma. The dish symbolizes the warmth of home and family unity, and its preparation is a ritual that connects generations.
1
Cut the fillet from the chicken breast - it will be used for the third dish. Use the remaining chicken and a whole carrot to make broth - this will take about forty minutes.
- Chicken: 1 piece
- Carrot: 1 piece
2
Meanwhile, knead a stiff dough from flour, eggs, a quarter teaspoon of salt, and a glass of water. Leave it in a bowl for half an hour, covered with a lid.
- Wheat flour: 3.3 glasss
- Chicken egg: 1 piece
- Salt: 0.3 teaspoon
3
Cut the boiled chicken meat from the bones and fry it in vegetable oil with finely chopped onion.
- Chicken: 1 piece
- Sunflower oil: 1 tablespoon
- Onion: 1 head
4
Roll out the dough and cut it into squares. Place chicken filling on them and shape into kreplakhi — like dumplings. The shape can be any — triangular or rectangular.
- Chicken: 1 piece
5
Strain the broth, bring it to a boil, add the kreplakhi, and stir to prevent sticking to the bottom. After they float, cook for another five minutes. Then, serve in plates and pour the broth over. You can season with herbs and pepper to taste.
- Chicken: 1 piece
- Carrot: 1 piece
- Salt: 0.3 teaspoon
