Kreplach Soup

Instructions

1. 1

   Prepare the Chicken Broth

   • In a large stockpot or Dutch oven, combine the chicken pieces, 12 cups of water, chopped carrots, celery, quartered onion, and smashed garlic.
   • Bring to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Skim off any foam that rises to the surface for a clear broth.
   • Add the fresh dill, 2 tsp salt, and 0.5 tsp black pepper. Partially cover the pot and let it simmer for at least 90 minutes, until the chicken is very tender and the broth is flavorful.
   • Carefully strain the soup through a fine-mesh sieve into a clean pot. Discard the cooked vegetables and aromatics. Once the chicken is cool enough to handle, shred the meat from the bones and set it aside. Discard the bones.
2. 2

   Make the Kreplach Filling

   • While the soup simmers, heat 1 tbsp of vegetable oil in a small skillet over medium heat.
   • Add the finely chopped small onion and sauté until soft and translucent, about 5-7 minutes. Remove from heat and let it cool completely.
   • In a medium bowl, combine the ground beef, the cooled sautéed onion, 1 large egg, 0.5 tsp salt, and 0.25 tsp black pepper. Mix with your hands until just combined; do not overmix.
3. 3

   Prepare the Dough

   • In a large bowl, whisk together the all-purpose flour and 0.5 tsp salt.
   • Make a well in the center. Add 2 large eggs, 1 tbsp of vegetable oil, and 3 tbsp of water.
   • Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Transfer the dough to a lightly floured surface.
   • Knead for 5-8 minutes until the dough is smooth, firm, and elastic. Wrap it tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
4. 4

   Assemble the Kreplach

   • Divide the rested dough in half, keeping one half covered while you work with the other.
   • On a well-floured surface, roll the dough as thinly as possible (about 1/16-inch thick) into a large rectangle. A pasta roller makes this easier.
   • Using a sharp knife or pizza cutter, cut the dough into 3-inch squares.
   • Place about 1 teaspoon of the beef filling in the center of each square. Be careful not to overfill.
   • To form a triangle, lightly moisten two adjacent edges with water, then fold one corner over to the opposite corner. Press the edges firmly to seal, ensuring there are no air pockets.
   • For the traditional shape, bring the two long points of the triangle together and pinch them to seal. Repeat with the remaining dough and filling.
5. 5

   Cook and Serve

   • Bring a large pot of salted water (16 cups water with 1 tbsp salt) to a rolling boil.
   • Gently drop the kreplach into the boiling water, cooking in batches to avoid overcrowding the pot.
   • Boil for 8-10 minutes, or until they float to the surface and the dough is cooked through. Test one to ensure the filling is cooked and the dough is tender.
   • While the kreplach cook, reheat the chicken broth. Add the reserved shredded chicken to the broth.
   • Use a slotted spoon to transfer the cooked kreplach directly into serving bowls. Ladle the hot chicken soup over the kreplach, garnish with fresh dill, and serve immediately.