Chicken kreplach
Chicken kreplach – are a very economical dish. From one large chicken thigh, you get both a rich broth and many triangular dumplings. The dish is ceremonial, with centuries of history, and very tasty. The dough is made with yolks and turns out quite firm. The filling is made from boiled chicken with sautรฉed onions and the remaining egg whites.
Equipment
- 1 pan
- 2 mix bowl
- 1 chopping board
- 1 knife
- 1 frying pan
- 1 teaspoon
- 1 tablespoon
Ingredients
- 110 ml water
- 2 pcs egg
- 240 g flour +20 g for rolling out
- 1 pc carrot
- 25 ml vegetable oil
- 450 g chicken thigh
- 1 pc bay leaf
- 10 pcs peppercorn
- 1 clove garlic
- 2 pcs onion
- 1 pinch hot pepper flakes
- 1 pinch hops-suneli
- 1 pinch paprika
- 1 pinch pepper mix
- 1 pinch salt
Instructions
- Prepare the ingredients. For the dough, white wheat flour is preferable.
- Rinse the thigh, place it in a pot. Add peeled carrots, onion, garlic, bay leaf, and peppercorns. Cover with cold water, bring to a boil. Remove the scum and cook the broth for one hour. Cool the meat in the broth.1 pc carrot, 450 g chicken thigh, 1 pc bay leaf, 10 pcs peppercorn, 1 clove garlic, 2 pcs onion
- Peel and chop the onion.2 pcs onion
- Sautรฉ the onion in vegetable oil until translucent.25 ml vegetable oil
- Separate the cooled meat from the bones and cut into small pieces.
- Add sautรฉed onion, salt, egg whites, and spices. Mix the components. The filling is ready.1 pinch hot pepper, 1 pinch hops-suneli, 1 pinch paprika, 1 pinch pepper, 1 pinch salt
- Place the yolks in a bowl, pour in water. Whisk the mixture until smooth.110 ml water, 2 pcs egg
- Add salt and flour, knead a non-sticky soft dough. Leave it under cling film for 10 minutes.240 g flour
- Roll out the dough into a 2-3 mm thick sheet.
- Cut out circles using a cookie cutter or a glass.
- Place the filling in the center of each circle. Connect the opposite edges to the center and pinch to form a triangular dumpling. Salt the broth, bring to a boil, add the kreplach. Boil the dumplings for 3 minutes after they float. Transfer to a plate and serve with the broth.
- Transfer the Jewish dumplings to a plate and serve with the broth.
Nutrition
Calories: 425kcalCarbohydrates: 39gProtein: 20gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 90mgSodium: 150mgPotassium: 275mgFiber: 2gSugar: 0.2gVitamin A: 231IUVitamin C: 1mgCalcium: 29mgIron: 3mg
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