Kreplach
 
Ingredients
  • Dough:
  • 3 cups all-purpose flour or 2¾ cups all-purpose flour and ¼ cup semolina flour
  • 4 eggs
  • 2-4 TB water
  • Filling:
  • 1 TB vegetable oil
  • ¼ cup chopped shallots
  • 1 lb raw boneless chicken thighs
  • 4 chicken livers
  • 2 oz. chicken skin or fat (sorry!)
  • 4 cloves garlic, minced
  • ½ cup chopped chives
  • Salt and pepper to taste
Instructions
  1. To make the pasta dough, combine the flour and eggs in a food processor and pulse to combine.
  2. Pour the dough into a medium bowl and begin to knead, adding water as necessary for the dough to stick together.
  3. Continue kneading the dough until it is smooth and elastic.
  4. Wrap it in plastic and let it relax while you make the filling.
  5. To make the filling, heat the oil in a skillet over medium heat and sauté the chopped shallot until softened, about five minutes.
  6. Combine the shallots, raw chicken, chicken livers, chicken skin or fat and garlic in the bowl of a food processor and pulse until well combined and mixture resembles a coarse paste. Add chopped chives and process once or twice more. Season well with salt and pepper and set aside.
  7. Divide the pasta dough into four parts. Keep the parts that you are not using covered to prevent them from drying out.
  8. Using a pasta machine or a pasta-rolling attachment for a standing mixer, roll out pasta into thin sheets. (My pasta roller starts at 0 and I roll out my dough out to 6.)
  9. Have the bowl of filling and a small dish of water handy.
  10. Cut the sheet of dough into 3-inch squares. Place a small amount of filling, around ½ teaspoon, in the center of the square. Dampen two of the sides with water and then fold the square in half diagonally, pinching the edges closed.
  11. Join the bottom two points of the triangle and pinch closed. Place the filled kreplach on lined baking sheets while you repeat the procedure with the remaining dough and filling. (I cut remaining scraps of dough into egg noodles and dry them. Store in the fridge and cook for a few minutes in boiling salted water.)
  12. Bring a pot of salted water to a boil and cook the kreplach for six minutes. Drain well.
  13. You can now refrigerate the kreplach until you are ready to reheat them in chicken soup prior to serving. Freeze any kreplach that you do not need.
  14. Serve the kreplach in chicken soup garnished with chopped chives.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/10/01/make-kreplach/