Kreplach Soup ?

Name: Kreplach Soup ?
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 10
Cuisine: ?? French?? Italian?? Russian?? Ukrainian
Ingredients: 3 large eggs; 5 tbsp corn oil, divided; 1 1/2-2 cups flour; 3-4 lbs whole chicken; 5 carrots, peeled and cut; 5 celery stalks, cut; Handful fresh parsley; 1/2 tbsp black peppercorns; 1/2 tbsp whole cloves; 2 bay leaves; 1 bunch fresh dill; 1 onion, diced; Salt and pepper

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Kreplach soup is a traditional Jewish holiday soup. Kreplach are homemade noodle dumplings filled with ground meat (you can use skimmed one or substitute), mashed potatoes or other fillings served in a bowl of hot chicken broth. It is an adapted version of recipe of homemade popular holiday tradition when the whole family produces kreplach – each and one takes absolutely different forms – triangular, round, oval – variety of them. Generally the form of dough doesn’t matter. Process – that is what definitely makes these holidays dishes really one of the best occasions. The soup is quite fatty cause you include chopped meat (you need to fry it) and any refrigerated grocery, onions or minced vegetable or walnuts can fix it. Frying meat requires oil. It is good fat without dairy and flour.

Follow the instructions stepbystep during the preparing and filling and your effort will be for something with really delicious taste and one of the dishes totally worth eating.

Traditionally you can eat kreplach without water, they are served just boiled. But in our case you can add fresh broth and get the good soup with flavor of herbs.

Making kreplach soup from scratch is not an easy matter. It is truly a labor of love. That is why this delicious soup is reserved for special occasions.

This is the recipe for a basic minced chicken meat stuffed kreplach that are then served in the broth that is made while boiling our chicken for the filling.

The process of making kreplach is pretty time consuming and can get messy, but absolutely worth it in the end.

First the stock is made by boiling the whole chicken with vegetables like carrots, celery and herbs and spices like dill, parsley, cloves, and peppercorns. Boil for about 90 minutes. Then make the dough by whisking together eggs and oil and mixing them with the flour. Let it rest for about 20 minutes then roll the dough out until very thin and almost translucent. Make stuffing by combining shredded boiled chicken, caramelized, sautéed onions, fresh dill and a little bit reserved skimmed fatty liquid from the broth. You can also add chicken skin for a silkier texture and powerful flavor. Pulse all the ingredients in a food processor for a few times until blended but still chunky.

There is a few different ways to cut and fold Kreplach. You can make them triangle, half moon or three corner, whichever you prefer. I prefer cutting the dough in circles with cookie cutter, place a heaping teaspoon of filling into the center of each circle then wet finger and run it around the edge of the circle and fold it in half creating a half moon shape. You will probably end up with about 40-50 kreplach. You can boil them in water or same chicken stock. The dumplings will soak in some of the broth which will make them extra flavorful and very tasty. Serve Your handmade Dumplings in a chicken broth with fresh dill and chopped up carrots from the soup.

Ingredients

3 large eggs
5 tbsp corn oil, divided
1 1/2-2 cups flour
3-4 lbs whole chicken
5 carrots, peeled and cut
5 celery stalks, cut
Handful fresh parsley
1/2 tbsp black peppercorns
1/2 tbsp whole cloves
2 bay leaves
1 bunch fresh dill
1 onion, diced
Salt and pepper

Steps

Step 1
Make broth and chicken for the filling by boiling whole chicken, herbs and vegetables for about 90 minutes, skimming the foam and particles that rise. Replenish the liquid that was removed by skimming with hot water.
Step 2
Heat 2 tbsp of corn oil in a skillet over medium heat. Place the diced onion into the skillet. Let it fry for about 10 minutes, stirring occasionally, till the onion turns golden brown. Remove from heat. Reserve the onions and oil in the skillet
Step 3
After 90 minutes of cooking, when the chicken is tender, turn off the heat. Use a pair of tongs to carefully pull the chicken from the broth. Put it on a plate. Taste the chicken broth and season with additional salt and pepper, if desired. Allow the chicken and the broth to cool. Shred the chicken meat and carefully strain the broth into another pot through a mesh strainer. Reserve the vegetables, discard the spices and herbs. Skim the fat from the top of the broth and pour it into a bowl. Reserve the fatty liquid
Step 4
Meanwhile, make your kreplach dough. Beat 3 eggs and 3 tbsp of the corn oil in a small bowl till frothy. Sift 1 1/2 cups of flour with 1 1/4 tsp of salt into your mixing bowl. In your mixing bowl, make a well in the center of the sifted flour and pour the beaten eggs in. Use a fork to mix the eggs into the flour until it is evenly moistened. Sift more flour into the bowl, a tablespoon at a time, and continue to stir until a soft dough forms. When the dough gets too thick to stir, use your hands to knead. Stop adding flour when the dough holds together and is only slightly sticky to the touch (it will be soft). Let it rest uncovered for 20 minutes.
Step 5
Make your kreplach stuffing by chopping up and measuring out 1 1/2 cups of the boiled chicken pieces. Place the chopped chicken in a food processor. Add the fried onion with its oil, 3 tbsp of the chopped dill, and 2 tbsp of the reserved fatty liquid from the broth to the food processor. You can also throw in some of the fatty chicken skin for a more silky filling texture. Pulse the chicken mixture in the food processor till it becomes a chunky paste. Make sure to not overprices it. You will only need to pulse a couple of times.
Step 6
Roll the dough out with lightly floured rolling pin to the desired thickness. Cut the dough into circles or squares. Place the stuffing in the middle and fold to the desired shape. Seal the kreplach by pinching the seal gently with your fingers.
Step 7
Boil the assembled kreplach dumplings in water or chicken broth for about 10-15 minutes. Chop cooked, reserved carrots and add to the broth. Serve kreplach in chicken broth with fresh dill. Enjoy.