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Chicken Soup with Kreplach
Chicken soup with dumplings
2 C flour
2 eggs
1 TBS water
1/2 tsp. salt
1-1/4 C cooked chicken, chopped
2 TBS onion, minced
1 garlic clove, minced
1 TBS fresh parsley, minced
1 TBS margarine or chicken fat
1/4 tsp. seasoned salt
10 C chicken broth
In a bowl, combine flour, eggs, water and salt. Blend with a hand mixer or food processor. Place dough on a floured surface; roll to coat. Wrap in plastic and allow to rest for about twenty to thirty minutes.
In a bowl or food processor, combine chicken, onion, garlic, parsley, chicken fat and seasoned salt; mix or pulse until ground fine. Unwrap dough and cut in half. On a floured surface, roll each half into a thin rectangle. Cut dough into two diamond shapes. Place a small amount of chicken filling on lower half of diamond; fold top over filling to make a triangle. Press dough together to seal. Bring a large pot of salted water to a boil. Drop dumplings in boiling water; simmer uncovered for about twenty minutes.
While dumplings simmer, heat chicken broth in a separate cooking pot. When dumplings are cooked, drain and add to chicken broth. Serve.
*Chicken Soup with Kreplach image (C) Zvi Zlerman (2008); used under Wikipedia Creative Commons Attribution-Share Alike, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Jewish Cuisine
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