Once made, kreplach can be added to soup or browned in oil and served as an appetizer.
INGREDIENTS | SERVES 8
2 cups flour
1 tablespoon water
½ teaspoon salt
1¼ cups cooked chicken, chopped
2 tablespoons minced onion
1 garlic clove, minced
1 tablespoon minced fresh parsley
1 tablespoon margarine or chicken fat
¼ teaspoon seasoned salt
10 cups chicken broth
Place flour, eggs, water, and salt in a mixer bowl. Mix with a dough hook 5 minutes. Place dough on a floured surface; roll to coat. Wrap in plastic and let rest 20–30 minutes.
In a food processor, combine chicken, onion, garlic, parsley, chicken fat, and seasoned salt; pulse until very finely ground. Unwrap dough and cut in half. Roll each half into a thin rectangle on a floured surface. Cut dough into 2 diamonds. 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. When all kreplach are formed, drop into boiling water; simmer 20 minutes.
While kreplach are cooking, heat broth in another soup pot. Lift cooked kreplach from water with a slotted spoon; drop into broth. Keep warm until ready to serve.