Kreplach

By BobD

Ingredients

• 1 1/2 teaspoons canola oil
• 1/2 small shallot, finely chopped
• 1 cup (about 1/2 pound) raw, boneless chicken meat (preferably from 3 boneless chicken thighs), roughly chopped
• 2/3 cup (about 1/4 pound) chicken skin and fat (reserved from the 3 chicken thighs)
• 2 chicken livers (optional)
• 2 garlic cloves, finely chopped
• 1/4 cup finely chopped chives, plus extra for serving
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 30 to 34 square wonton wrappers
• 8 cups store-bought or homemade chicken broth

Details

Servings 8
Adapted from tastingtable.com

Preparation

Step 1

1. In a small skillet set over medium heat, add the canola oil and shallot. Cook until softened, 2 to 3 minutes. Transfer to a food processor and add the chicken meat, skin, fat, livers (if using), garlic, chives, salt and pepper. Pulse until semi-smooth and then scrape into a medium bowl.

2. Place 8 wonton wrappers on a cutting board and add a heaping teaspoon of the chicken filling to the center of each. Use a pastry brush (or your index finger) to wet two adjacent edges with water and fold the corners of the wrapper together to create a triangle, forcing out as much air as possible and pressing to seal the edges. Use a fork to crimp the edges and repeat with the remaining filling and wrappers.

3. In a large saucepan set over high heat, bring the chicken broth to a boil. Lower the heat to medium-low and add the kreplach (chicken dumplings). Simmer until the edges of the wrappers are translucent and the chicken in the middle of the dumpling feels firm, about 5 minutes. Serve hot with broth.