Kreplach are traditionally served several times a year, including on Erev Yom Kippur. This includes a great recipe for the dough, but wonton wrappers work just as well if you don
- Wrappers -
- 3 cups flour -
- 1 tsp salt -
- 3 eggs, beaten -
- 3 Tbsp cold water -
- Chicken Filling -
- 1 large onion, finely chopped (should come out to 3/4 cup chopped onion) -
- 2 Tbsp oil -
- 1/2 lb chicken (1/4 kg or approximately 2 chicken quarters), finely chopped -
- 1 egg yolk -
- 2 Tbsp fresh parsley, finely chopped -
- 1 tsp salt -
- 1/4 tsp pepper -
- 1 egg, beaten -
- 1 Tbsp salt -
1. Put the flour and salt into a large bowl and create a well in the center. Pour the eggs into the well. Wet your hands and knead the mixture into dough. Add the water, and continue kneading until the dough is smooth.
2. Roll the dough into a ball and place it in a bowl. Cover the bowl with a damp cloth and refrigerate for 30 minutes.
3. Using a floured rolling pin and a well-floured board, roll the dough to paper-thinness (as much as possible). Cut the dough into 2-inch (5-cm) squares (you can roll each square a bit thinner at this point).
Sauté the onion in oil until nicely browned. Add the chicken and mix well. Let it cool and then pour it into a bowl. Add the rest of the ingredients and mix.
To Form the Kreplach:
1. Place a flatware teaspoon-worth of filling in the center of a dough square. Fold it diagonally to create a triangle. Seal the sides with egg.
2. Bring a pot of water to a vigorous boil. Add the salt, carefully drop the kreplach into the pot, and cook for 20 minutes.
3. Serve the kreplach in chicken soup.