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Shared by Becca Gallick-Mitchell

Thanksgiving Kreplach

Yield: 35 kreplachTime: 2 hours and 30 minutes

Shared by Becca Gallick-Mitchell

Pot of soup with two bowls and a dish of fresh dill.
Photographer: Armando Rafael. Food Stylist: Victoria Granof.
Last Update:

Thanksgiving Kreplach

Yield: 35 kreplachTime: 2 hours and 30 minutes

Family 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"

  • 1¾ 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
  • 1½ 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
  • 8 cups turkey or chicken broth
Soups & StewsMeat Cooking ProjectsNorth AmericaEastern Europe

Preparation

  • Step 1

    Make the dough: In a large mixing bowl, add the flour and salt and mix until combined. Add the eggs and water, and mix with a fork until combined. Form the dough into a ball, and on a well-floured knead for about 5 minutes, or until the dough becomes soft and elastic. Form it into a smooth ball, return it to the bowl, and rest under a damp cloth for 30 minutes.

  • Step 2

    Make the filling: Heat the schmaltz in a skillet over medium heat. Add the onion, garlic, and salt, and cook until translucent, about 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 about 8-10 times until well combined. Transfer to a mixing bowl and add the chopped dill, if using, and mix well until fully combined. Cover and chill in the refrigerator until ready to assemble.

  • Step 4

    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 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 it at two opposite points, creating two straight logs. Roll each log with your hands until it is about ½ inch thick. Cut the logs into 1-inch pieces, cover them with a towel, and repeat with the remaining three 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

    Place 1 heaping teaspoon of filling in the center of each dough circle. Fold the dough in half and pinch the edges firmly to seal, ensuring no filling escapes during 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 of salted water to a boil. Add the kreplach and stir gently to prevent sticking. Cook for about 3 minutes (or 5 minutes if frozen), until al dente.

  • Step 10

    Serve the kreplach in hot chicken broth and garnish with more dill (optional). Kreplach can be stored in the refrigerator for 3–4 days in an airtight container.