Traditional Chicken Kreplach in Golden Chicken Soup

What exactly are kreplach? Boiled or fried pockets of dough stuffed with either meat or chicken, usually served in chicken soup. The meat symbolizes severity; the dough is an allusion to kindness. In preparation for the Day of Judgment, we “cover” the severity with kindness.

Ingredients

5 carrots, peeled

1 onion

1 large zucchini, peeled

1 sweet potato, peeled

1 small beet, peeled

5 celery stalks

Leaves from 1 bunch celery

6 chicken drumsticks

4 cloves garlic

1½-2 tbsp. kosher salt

15 cups cold water

30 round wonton wrappers

Directions

Cut the carrots, onion, zucchini, sweet potato and celery into small pieces. Place the diced vegetables into a pot with the chicken, garlic, salt, water, celery leaves and the whole peeled beet.

Bring the soup to a boil and then reduce to a simmer. Cook for 1½ to 2 hours, then remove the chicken, beet and celery leaves.

Remove the chicken skin and bones and shred the meat. Mash about ¼ cup of the soup vegetables and mix it into the chicken with 1 to 2 tbsp. of the liquid. This will be the filling for the kreplach.

Lay out 15 of the wonton wrappers on a piece of parchment paper. Place a teaspoon of the filling in the center of each wrapper.

Dip each of the remaining 15 wonton wrappers quickly into cold water and place over the filling. Push down gently to seal the edges.

Bring a pot of salted water to a rolling boil. Gently drop three to four kreplach into the pot and cook for one to two minutes. Remove with a slotted spoon and place on a piece of parchment paper to cool. Add the kreplach to the pot of soup shortly before serving.

To freeze: arrange the kreplach on a baking sheet in a single layer. Place in freezer for one to two hours, then transfer to a zip-top bag and return to the freezer until ready to use.

Note: If you can’t find wonton wrappers, you can use ravioli dough instead.

Yields: 15 servings

Copyright and reproduced with permission from chabad.org/recipes.

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