Chicken Kreplach, Marilyn Style
- Prep Time 0:30
- Cook Time 0:25
- Estimated Cost $12
- 17 Comments
You may have clicked on this link, thinking I was referring to Marilyn Monroe. I'm not. But don't go away--this is even better.
Because I'm talking about an even MORE glamorous, even MORE mysterious, knock-out gorgeous lady. That's right, folks: I'm talking about my grandmother, Marilyn Moskowitz.
Full disclosure: I am pretty sure my grandmother never actually made kreplach (Eastern European dumplings, boiled or fried, filled with either meat or cheese). Traditional kreplach are pretty work-intensive, as you must mix, roll and cut the dough, and make the filling from scratch. Grandma's kitchen style tended toward the less-is-more school of thought, when it came to prep. Once, when I was about twelve years old, I watched her cover a lasagna with pre-shredded cheese. I had never seen bagged, shredded cheese before.
"How come you don't grate it yourself?" I inquired.
"Because, sweetheart, I have better things to do with my time than grate cheese," she answered, pinching my cheek. I saw her point: spending time with me was definitely more fun than grating a block of mozzarella.
Though my approach tends to be the opposite of hers (I'd rather do more work and spend less money), I've had Grandma on my mind recently, so I decided to take the Marilyn approach to homemade kreplach: fresh, simple filling made from cooked chicken, onions, garlic, parsley, dill, salt and pepper stuffed into eggy dumpling wrappers, rather than the traditional fresh, eggy, time-consuming noodle dough. I floated them in simple, seasoned chicken broth with a bit of sliced, wilted kale, and nobody suspected the meal was made from anything less than scratch.
Wasn't she beautiful? My grandfather was a looker too.
The recipe is easy. First, you mix up the filling:
Then put a little on a dumpling wrapper:
Dab some water on the edges, then fold one side in like so, making sure to seal tightly:
Seal all the edges so it looks like this:
Make a bunch:
Cook them in chicken broth with sliced kale:
Ladle it up:
- 2 tbsp extra virgin olive oil Pantry
- 1/2 medium onion, diced $0.50
- 1 1/2 lbs cooked, chopped chicken $3.50
- 1 clove garlic, minced Pantry
- 1 handful fresh parsley, chopped $1 for a bunch
- 2 sprigs fresh dill, chopped $1 for a bunch
- salt and pepper to taste Pantry
- flour, for rolling Pantry
- 24 dumpling wrappers $1.50
- 2 quarts chicken broth $4
- 3-4 stalks Lacinato kale, stem removed, sliced thinly $1.50 for a bunch
Recipe Serves 4-6
- Heat the oil in a large frying pan over medium heat.
- Add the chopped onion and cook for 7-8 minutes, until soft and very fragrant.
- In a food processor, combine the cooked onion, chicken, garlic, parsley and dill.
- Pulse a few times, just until combined.
- Scrape into a bowl and set aside.
- Flour a flat, clean surface and set the dumpling wrappers along with a little bowl of water on it.
- Lightly flour a clean platter or baking sheet for the finished kreplach.
- Dab the edges of a dumpling wrapper with water.
- Form the kreplach as pictured above.
- Set the completed kreplach on the floured plate.
- Repeat until all dumplings have been formed.
- Heat the chicken broth in a large pot over high heat.
- Taste for seasoning, and add salt and pepper to taste.
- Cover the pot and bring the broth to a boil, then reduce to medium and simmer.
- Add the sliced kale.
- Drop the kreplach into the simmering broth, and cook for 7-9 minutes, or until the dough is cooked through.
- Ladle into bowls (make sure to divide the kreplach and kale evenly).
- Serve hot.
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What They're Saying
Professor Alan, on Feb 5, 01:07 PM, wrote:
I must tell you how much we enjoyed your story about your grandmother and her influence on you to this day. We have tried this recipe and it works! Better than works..it is wonderful.
MiPaLady23, on Feb 5, 04:14 PM, wrote:
Yummo! My grandparents wedding photo is sooooo similar. Lovely elegant times!
Ruth, on Feb 6, 08:29 AM, wrote:
These look amazing, even though I’ve never heard of them, and your recipes have never failed me; they’re on the menu for this week. Loved the story, too. We went home for Christmas this year, and I wanted to make pretzels – much to my surprise, my grandmother only had instant yeast, and I needed traditional. She’s too busy to wait for bread to rise. :)
sunday, on Feb 14, 01:38 AM, wrote:
my sister really love these stuff
regine, on Feb 21, 10:51 AM, wrote:
This looks delicious! Can’t wait to try!
Naomi, on Feb 26, 05:39 PM, wrote:
This recipe has me chomping on my hands – even though I just ate!! I love any kind of dumplings, so this is a must-try for me.
Your grandmother’s wedding dress is stunning, by the way. She had great taste!
Lawrence B, on Apr 12, 03:47 PM, wrote:
Your grandmother I mean. :)
Thanks for a lovely story and a great recipe.
Claudia, on Apr 19, 02:52 AM, wrote:
Love your granny’s story.
Spending time with our beloved some is the best part of our life time.
And think that I should try this recipe, too.
FYI, your granny’s pic is so meaningful, same as mine.
Joanne Mudhar, on May 9, 01:36 AM, wrote:
what a lovely recipe, and story :) I love dishes like this with simple ingredients that need love, attention and a lot of skill to turn into something special!
Deanna DiLorenzo, on May 11, 08:15 AM, wrote:
I love that, not only is this post about food, it’s about family. The Kreplach looks amazing by the way. I think I’m going to have to try this! Thanks :)
Enon, on Jun 30, 11:09 PM, wrote:
I tried your recipe tonight (replacing the dill with basil and the chicken with Italian seasoned seitan). Wow, I’m really impressed. I was worried the filling would just fall out into the bowl as we ate, but was surprised by how well the contents of the wontons stayed together. The few bits that did fall out helped season the broth.
Next time, I’ll be adding cheese (perhaps a decent melting goat cheese) to the wontons. The bits that fall out would add some real character to the broth (thickening?).
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