Kreplach Jewish dumplings

Cooking method

1. Step 1:

   

   How do you make kreplach, the Jewish dumplings? Get your ingredients ready. Boil the chicken fillet in salted water until done. Let it cool a bit, then grind it in a meat grinder or chop it into a paste in a blender.

2. Step 2:

   

   Sift the wheat flour into a deep bowl, add the salt, pour in the water, and add the egg yolks. Save the whites — you'll need them for the filling, so don't throw them out.

3. Step 3:

   

   Mix the ingredients and knead by hand into a smooth, elastic dough that doesn't stick to your hands. Wrap it in plastic wrap and let it rest in the refrigerator for half an hour.

4. Step 4:

   

   To the bowl of ground chicken, add finely chopped onion that you've softened in vegetable oil heated in a skillet. Add the reserved egg whites along with salt and ground black pepper to taste. Mix until smooth.

5. Step 5:

   

   Take the rested dough out of the refrigerator, divide it into portions, and roll it out on a lightly floured surface into a thin rectangle. Cut it into squares about 2.5 inches (6 cm) on a side.

6. Step 6:

   

   Place a little of the prepared filling in the center of each square of dough.

7. Step 7:

   

   Pinch the edges of the dough together so the dumplings come out triangular.

8. Step 8:

   

   Pour water into a pot, add a pinch of salt, and bring it to a boil. You can use chicken broth instead of water. Drop the dumplings into the boiling water. Stir them gently right away with a slotted spoon so they don't stick to the bottom of the pot. From the moment the water boils again, cook the kreplach for about 5 minutes — the meat filling is already cooked.

9. Step 9:

   

   Lift the dumplings out of the water with a slotted spoon, place them in a deep bowl, ladle the hot broth they cooked in over the top, and serve. Enjoy!