Jewish Chicken Kreplach

    Jewish Chicken Kreplach


    1 person made this

    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.

    JewishAustralianPrincess Queensland, Australia

    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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