Chicken kreplach

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 sautéed onions and the remaining egg whites.
5 from 2 votes
Cook Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Cuisine Jewish
Servings 5 people
Calories 425 kcal


  • 1 pan
  • 2 mix bowl
  • 1 chopping board
  • 1 knife
  • 1 frying pan
  • 1 teaspoon
  • 1 tablespoon


  • 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


  • Prepare the ingredients. For the dough, white wheat flour is preferable.
    The necessary ingredients for cooking chicken kreplach
  • 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
    Chicken thigh, onion, carrot, bay leaf, salt, pepper, garlic
  • Peel and chop the onion.
    2 pcs onion
    Chopped onion
  • Sauté the onion in vegetable oil until translucent.
    25 ml vegetable oil
    Frying onions
  • Separate the cooled meat from the bones and cut into small pieces.
    Sliced meat
  • Add sautéed 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
    Meat, onions, spices
  • Place the yolks in a bowl, pour in water. Whisk the mixture until smooth.
    110 ml water, 2 pcs egg
    Egg yolks, water
  • 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.
    Rolling out the dough
  • Cut out circles using a cookie cutter or a glass.
    Cutting circles out of dough
  • 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.
    Filling distribution and crepe formation
  • Transfer the Jewish dumplings to a plate and serve with the broth.
    Chicken kreplach


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
Keyword chicken, kosher




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