Jewish Chicken Kreplach

    1 hour 10 minutes

    Kreplach filled with chicken, onion, garlic, salt and pepper. Traditionally served on Purim, Yom Kippur and even Hoshana Rabbath. This is my bubbe's recipe.


    Queensland, Australia
    2 people made this

    Makes: 18 kreplach

    • Dough
    • 2 cups plain flour
    • 1/2 teaspoon salt
    • 2 eggs
    • 1/4 cup oil
    • Filling
    • 1 cup cooked chicken, diced
    • 1/2 onion, diced
    • 1 clove garlic, crushed
    • 1 teaspoon chopped parsley
    • salt and pepper, to taste
    • 4 cups chicken stock

    Preparation:50min  ›  Cook:20min  ›  Ready in:1hour10min 

    1. In a large bowl mix together flour, salt, eggs and oil. Mix to form a dough. Turn out onto a floured bench then kneed. Roll out thin then cut into 8cm squares. Place in the fridge.
    2. Mix together chicken, onion, garlic, parsley, salt and pepper.
    3. Place a tablespoon of filling into the centre of each pastry square then fold up into a triangle dumpling and seal well.
    4. Bring stock to a boil in a large saucepan. Add the dumplings and allow to cook about 20 minutes.

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