Chicken Kreplach

Ingredients

Pasta Dough

• 500 g flour
• 150 ml water
• 60 g egg OR 1-2 eggs
• 2 ¼ Tbsp (30 g) olive oil
• 2 ¼ Tbsp (20 g) wheat gluten (optional)
• 1 ¼ tsp (5 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
• 1 egg yolk

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

3. Combine broth ingredients in stock pot; cover with one gallon (4 quarts) water.
4. Bring to boil over medium-high heat
5. Reduce heat to low to simmer broth
6. Simmer for at least ninety minutes
7. 4a: Retrieve skin-on chicken parts as binder for Filling)

Filling (while Broth is simmering)

8. Dice onion
9. Slice chicken breast into three pieces
10. Heat skillet over medium heat
11. Oil pan; add onions, salt, baking soda
12. Cook onions until nicely browned, 10-15 minutes
13. Remove onions from pan
14. Add chicken breast; sear and cook until at least 130°F / 55°C
15. Combine chicken beast, onions, dill, chicken skin in food processor
16. Process until smooth
17. 9a - Taste test and salt / pepper as needed.

Kreplach (3 hrs)

18. Retrieve chilled dough
19. Divide into four roughly equal pieces
20. Flatten with rolling pin
21. Roll out with pasta machine to ravioli thickness (Varies by machine; mine is 6)
22. Create kreplach via preferred method (see Notes)
23. Return to Kreplach - Step 4 with dough scraps and repeat until out of dough or filling.

Soup

Prep

24. Make Broth
25. Make Kreplach
26. Slice Carrots, Celery, Chicken
27. Strain Broth into soup pot
28. Bring Broth to boil
29. Add carrots, celery, kreplach
30. Reduce heat to simmer
31. Cook kreplach for twenty minutes
32. Add noodles such that they will finish cooking when 20 minutes has elapsed
33. 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.