Kreplach

Kreplach essentially a Jewish dumpling. It is labor intensive, but the end result is worth it!

Ingredients:

• Dough:

  • 2 cups of gluten free flour

  • 1/8 teaspoon of salt

  • 1 teaspoon of extra virgin olive oil

  • 4 eggs plus 1 egg yolk

  • 1 ½ tablespoons of water

• Filling:

  • Vegetable oil

  • 1 medium onion

  • ½ pound of ground chicken or chicken cut into small pieces

  • 1 teaspoon of salt

  • ¼ teaspoon of pepper

  • 1 egg yolk

  • 2 tablespoons of fresh parsley, chopped (or dried parsley)

Steps:

• Dough:

  • Mound flour and salt on a flat work surface and create a well

  • Beat the extra virgin olive oil, eggs, and water in a bowl

  • Pour mixture into well until it just about reaches the top of the well

  • Knead the flour into the mixture while using the other hand to maintain the shape of the mound

  • Repeat steps 3 and 4 until dough is formed. If dough is sticky, add a little more flour and knead. Repeat this process until the dough is no longer sticky

• Filling:

  • Heat enough oil in the skillet so that the skillet is completely covered

  • Sauté onions until brown, about 6-8 minutes; remove onions with slotted spoon and set aside

  • Add meat to the pan and sauté on high heat until meat is browned, stirring frequently

  • Put onions back in the pan and stir continuously for 1 minute; take off heat and let cool

  • Once cool, add the salt, pepper, parsley, and egg yolk

• Assembly

  • On a well-floured surface, roll dough very thin (about the thickness of a quarter)

  • Cut dough into 2-inch squares

  • Put about a flatware teaspoon-worth of filling in the middle, dab the edges with a beaten egg (water will also work, but an egg is better), and fold diagonally to create a triangle

  • Bring a pot of water to a boil, drop kreplach in, and cook for 20 minutes

  • Kreplach is usually served in chicken soup, but you can eat them plain. Enjoy!