Kreplach – Ashkenazi Dumplings in Broth

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour and salt.

   Bowl
2. 2
   Add the egg and water and Knead about 5 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 20 minutes at room temperature.

   💡Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.

For the Meatball mix

1. 4
   Heat the oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 5
   Add the onion and fry for 8–10 minutes, stirring, until it browns.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 6
   Mix the ground chicken with the fried onion, egg, salt and black pepper until evenly combined.

To assemble

1. 7
   Roll out the dough thin on a floured surface. Cut it into 7 by 7 cm squares.

   ⚙ Rolling Out DoughRolling pinKnife

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
2. 8
   Place a teaspoon of filling in the center of each square, fold into a triangle and press the edges firmly.
3. 9
   Put the stock, carrot and soup powder in a pot and bring to a boil.

   StovePot
4. 10
   Add the dumplings to the boiling broth and cook about 5 minutes, until they float.

   Stove
5. 11
   Serve the dumplings hot in deep bowls with the broth, and sprinkle the parsley on top.