Kreplach in Chicken Soup – Gluten-free version

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the gluten-free flour blend and salt.

   Bowl
2. 2
   Add the eggs 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 gluten-free flour blend; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 30 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 Pastry Filling

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 the onion is soft and deep golden.

   ⚙ 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
   Raise the heat to medium-high and add the meat. Press it flat over the bottom and leave it for 2–3 minutes without stirring, until a brown crust forms.

   Stove

   💡Brown ground beef in the pot without pressing it: leave it as one 'cake' for a few minutes until a brown crust forms, then break it into chunks. Deep browning = deep flavor.
4. 7
   Break it up with a wooden spoon and fry for 5–7 more minutes, stirring, until no pink is left and the meat browns.

   StoveWooden spoon
5. 8
   Add the salt and black pepper, stir well and cook another 5 minutes.

   Stove
6. 9
   Remove from the heat and cool the filling completely, about half an hour.

   💡Fill dough only with completely cooled filling: a hot filling softens the dough, makes it hard to seal and makes the pastry soggy inside.

To assemble

1. 10
   Roll out the dough thin on a floured surface. Cut it into 6 by 6 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. 11
   Place a teaspoon of filling in the center of each square, fold into a triangle and press the edges firmly.
3. 12
   Put the stock in a pot and bring to a boil.

   StovePot
4. 13
   Add the dumplings to the boiling broth and cook about 10 minutes, until they float.

   Stove
5. 14
   Serve the dumplings hot in deep bowls with the broth.