Kreplach!

 

KREPLACH!

Here is the Kreplach recipe I learned from my cooking class at my Congregation's Sisterhood retreat yesterday.  Oh so yummy!  Enjoy!  Thanks to Noah A. for providing this recipe and leading the class!

Sisterhood Retreat Cooking Class with Chef Noah 

~ Kreplach for Chicken Kreplach Soup ~ 

Ingredients: 

● 3-4 quarts of your favorite chicken soup 

● 1 ¾ cup Flour 

● Salt and pepper 

● 2 eggs 

● 2 Tb vegetable oil 

● 3 Tb olive oil or butter 

● 1 onion diced 

● ¼ cup fresh dill 

● Lemon zest 

● Nutmeg 

● 2-3 chicken breasts cooked and shredded 

Tools: 

● Skillet 

● Bowls 

● Rolling pin 

● Forks 

● Knives 

Directions: 

1.    For the kreplach: Combine the flour and 1 teaspoon salt in a food processor and pulse to combine. Mix the eggs, vegetable oil and 2 tablespoons cold water in a spouted measuring cup. With the processor running, pour in the egg mixture and process until the dough forms a ball on the blade, about 30 seconds. (If the dough doesn't form a ball after 30 seconds or is too crumbly, adjust with a tablespoon or so of flour if too loose or a tablespoon or so of water if too crumbly.) Wrap the dough in plastic wrap and let rest at room temperature while you prepare the filling.

2. For the filling, heat the olive oil in a medium skillet over medium-low heat. Add the onion and cook, stirring occasionally, until deep golden, 10 to 15 minutes. Add to the shredded chicken along with the chopped dill, lemon zest, and nutmeg. Season with salt and pepper and mix well. 

3. Cut the rested dough into quarters, then cut each quarter into 3 pieces (12 pieces in all). On a floured surface, press, pat or roll a chunk of dough to about a thin 3-inch round. Hold the round in the palm of your hand and add 2 tablespoons filling. Press the dough closed to encase the filling and form a ball, twisting and tearing off any excess dough. Set twisted-side down on a floured baking sheet and repeat with the remaining dough and filling. (Any remaining filling can be added to the soup!) 

4. Add the kreplach (dusting off any excess flour) and simmer until the dough is tender, 7 to 8 minutes. Serve the soup in bowls with slices of lemon and garnished with fresh dill.