Chicken Filled Kreplach

Little soup dumplings called Kreplach are served in hot chicken soup for Rosh Hashanah and the meal before the beginning of Yom Kippur. These meat-filled noodles date back over a thousand years ago, representing hopes that our fate would be “sealed” in the Book of Life for good health and prosperity in the coming year.

Traditionally Kreplach are filled with beef or liver. After making a big pot of chicken soup one year, it dawned on me that a healthier version could be made using some of the delicious chicken cooked in the soup!

1 wing and 1 thigh from the soup chicken (about 1 cup of mixed chicken meat); see “Basic Chicken Soup”
1 teaspoon minced fresh dill
1 tablespoon rendered chicken fat or chicken fat from the soup
Kosher salt and freshly ground black pepper to taste

8 ounces of fresh pasta dough or wonton skins
1 egg mixed with 1 teaspoon of water
1.    Carefully remove the chicken meat from the skin and bone on the cooked chicken pieces. Shred the meat with your fingers to make sure that there are no bones.

2.    Finely chop the chicken meat and combine it with the remaining ingredients.

3.    If using sheets of pasta, cut dough into 2-inch squares.

4.    Place a teaspoon of filling on each square.

5.    Brush the top edges of the dough with a little egg/water wash.

6.    Fold the dough in half on the diagonal to make a triangle. Pinch the edges together and press down with the back of your pinkies to make a seal.

7.    Cook in boiling salted water for 10 minutes or until done. Drain well in a colander. Serve in the chicken soup or alternatively, fry in a little oil.

Yield: 18+

Tina’s Tidbits:

  •    Wonton skins will make the Kreplach a little thinner than Bubbe’s!


  • Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *