Shared by Becca Gallick-Mitchell
Shared by Becca Gallick-Mitchell
Thanksgiving Kreplach
Yield: 35 kreplachTime: 2 h and 30 min
Thanksgiving Kreplach
Yield: 35 kreplachTime: 2 h and 30 minFamily Journey
Kozienice, PolandLodz, PolandMarburg, Germany
Topeka, DetroitMorris County, New Jersey and Miami, Florida
If you are freezing the kreplach, in step #8, transfer the shaped kreplach onto a parchment lined plate and chill for 10 minutes. Then transfer to a bag or container and freeze for up to one month.
This recipe was shared by Becca Gallick-Mitchell. Read more about her family in "A Fifth Generation Thanksgiving Kreplach Tradition."
Ingredients
For the dough
- 1 ¾ cups all-purpose flour
- 1 teaspoon kosher salt
- 2 eggs
- 2 tablespoons water
For the filling and assembly
- 1 tablespoon schmaltz or vegetable oil
- ½ medium onion, roughly chopped
- 2 cloves garlic, roughly chopped
- ½ teaspoon kosher salt
- 1 ½ cups leftover cooked chicken or turkey meat without bones, ideally a mixture of light and dark meat
- ¼ cup packed fresh dill, chopped (optional), plus more for serving
- 2 quarts turkey or chicken broth
Preparation
Step 1
Make the dough: In a large mixing bowl, combine the flour and salt. Add in the eggs and water and incorporate with a fork (or, to avoid cleaning another bowl, you can do this on the countertop by creating a mound with the flour and then making a well for the wet ingredients). Once the dough forms into a ball, knead for about 5 minutes, or until the dough has become soft and elastic. Form it into a smooth ball, and rest under a damp cloth for 30 minutes.
Step 2
Make the filling: Heat the schmaltz in a skillet over medium heat. When it's rippling, add the onion, garlic, and salt, and cook until translucent, 5 minutes. Remove from the heat.
Step 3
In a food processor, combine the turkey or chicken with the onion mixture, making sure to include as much schmaltz as possible. Pulse until well combined. Transfer to a mixing bowl and add the chopped dill, if using, and mix well until fully combined. Cover and chill until ready to assemble.
Step 4
When the dough has rested, begin assembly: divide the dough ball into 4 equal portions. Roll each portion into a ball, keeping the others covered with a towel while you work. Working one at a time, create a hole in the dough ball with your thumbs so that it looks like a bagel. Begin stretching it out the loop of dough until the width of the dough is about ¾-inch thick. Cover the piece of dough with a kitchen towel and repeat this process with the other 3 pieces of dough.
Step 5
Take each dough loop, and cut the loop at two opposite ends so that each dough loop forms two straight logs. Roll each log out with your hands until it is ½ inch thick (width). Cut each log into inch-long pieces and cover with a towel, repeating with all 4 loops.
Step 6
Working one small piece of dough at a time, roll it into a small ball. Using your hands first, then a rolling pin, flatten the dough until it's round and thin, about 2 inches in diameter.
Step 7
Take 1 heaping teaspoon of the filling and place in the center of each dough circle and fold it in half, pinching the edges to seal them well so no filling escapes when they're cooking.
Step 8
Bring the corners of the half-moons together, overlap them a bit and pinch to seal. Repeat with the rest of the dough pieces. Cover and chill until ready to cook.
Step 9
To cook the kreplach, bring a medium saucepan full of salted water to a boil. Drop in your kreplach and stir so that they don't stick to the bottom. Cook for about 3 minutes (or 5 minutes if frozen) until they're al dente.
Step 10
Serve in hot chicken broth with and garnish with more dill (optional).
