Usuba
Kreplach with Chicken Filling
Jewish dumplings filled with chicken meat and sautéed onions. Served in hot broth. The dough is made with egg yolks, resulting in a thin and tender texture.
- Prep
- 20 min
- Cooking
- 40 min
- Total
- 60 min
- Standard serving
- 724.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Whisk the egg yolks with water. Sift the flour onto the table in a mound, make a well in the center. Pour in the yolks, add a pinch of salt and knead until smooth dough forms.
- 2
Step 2
Cover the dough with a napkin and let it rest for 20 minutes.
- 3
Step 3
Pass the chicken fillet through a meat grinder.
- 4
Step 4
Peel the onion and chop finely.
- 5
Step 5
Heat the chicken fat in a pan and fry the onion until golden brown.
- 6
Step 6
Add the fried onions to the minced meat, mix well and season to taste.
- 7
Step 7
On a flour-dusted table, roll out the dough thinly and cut it into squares.
- 8
Step 8
Place a teaspoon of filling in the center of each square. Connect the corners to form a triangle.
- 9
Step 9
Bring the chicken broth to a boil and add the kreplahs to it.
- 10
Step 10
Boil for 3–4 minutes after the dumplings float to the surface.
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