Chicken Kreplach
Ingredients
Dough:
420g or 3 cups flour
½ cup (125 g) water
50 g egg OR 1-2 eggs
2 Tbsp (25 g) olive oil
2 Tbsp (16 g) wheat gluten (optional)
1 tsp (4 g) salt
Broth:
3-4 lbs chicken (Some skin-on preferred)
5 carrots, peeled and cut into thirds
5 celery stalks, cut into thirds
Handful fresh parsley
1/2 tbsp black peppercorns
1/2 tbsp whole cloves
2 bay leaves
1 bunch fresh dill
1 onion, quartered
3 cloves garlic
Salt and pepper
Filling:
1 lb chicken breast
1 tbsp dill
½ tsp salt
⅛ tsp baking soda
skin of 5-7 wings thighs from stock
1 onion, diced
soup:
5-7 carrots, peeled & sliced on the bias
7 celery stocks, likewise
Egg noodles
the Kreplach
1 lb chicken breast (sliced into bite-sized pieces)
Directions
Dough:
1. Combine ingredients in mixer. Mix with dough hook for ~8 minutes until dough comes together in a smooth elastic ball.
2. Wrap dough tightly and refrigerate for at least one hour; overnight is better
Broth:
1. Combine broth ingredients in stock pot; cover with one gallon (4 quarts) water.
2. Bring to boil over medium-high heat
3. Reduce heat to low to simmer broth
4. Simmer for at least ninety minutes
4a: Retrieve skin-on chicken parts as binder for Filling)
Filling (while Broth is simmering):
1. Dice onion
2. Slice chicken breast into three pieces
3. Heat skillet over medium heat
4. Oil pan; add onions, salt, baking soda
5. Cook onions until nicely browned, 10-15 minutes
6. Remove onions from pan
7. Add chicken breast; sear and cook until at least 130°F / 55°C
8. Combine chicken beast, onions, dill, chicken skin in food processor
9. Process until smooth
9a - Taste test and salt / pepper as needed.
Kreplach:
1. Retrieve chilled dough
2. Divide into four roughly equal pieces
3. Flatten with rolling pin
4. Roll out with pasta machine to ravioli thickness (Varies by machine; mine is 6)
5. Create kreplach via preferred method (see Notes)
6. Return to Kreplach - Step 4 with dough scraps and repeat until out of dough or filling.
Soup:
Prep:
Make Broth
Make Kreplach
Slice Carrots, Celery, Chicken
1. Strain Broth into soup pot
2. Bring Broth to boil
3. Add carrots, celery, kreplach
4. Reduce heat to simmer
5. Cook kreplach for twenty minutes
6. Add noodles such that they will finish cooking when 20 minutes has elapsed
6. Add chicken fifteen minutes after kreplach
Notes
HALF CIRCLE KREPLACH:
Use a cookie cutter or the rim of a glass to cut 3-inch circles from the dough.
Place a heaping teaspoon of filling into the center of each circle.
Wet your finger and run it around the edge of the circle.
Fold the circle in half to create a half moon shape.
Seal the kreplach by pinching the seal gently with your fingers.
TRIANGLE KREPLACH:
Cut the dough into strips 3 inches wide.
Cut 3 inch squares from the strips.
Fold one corner to the opposite corner to create a triangle.
Seal the triangle by pinching the seal gently with your fingers.
THREE CORNER KREPLACH:
Use a cookie cutter or the rim of a glass to cut 3-inch circles from the dough.
Place a heaping teaspoon of filling into the center of each circle.
Wet your finger and run it around the edge of the circle.
Take the two upper edges of the circle and fold them together over the top half of the filling.
Pinch to seal. The bottom half of the filling will still be visible.
Fold the lower flap of the circle up and over the bottom half of the filling.
Pinch to create an edge and seal the kreplach closed.