Matzoh Balls are for Passover, Kreplach are for Rosh Hashana. That’s our family tradition. For those of you who spent part of today trying to get a head start on the holidays, here is what we prepared in our kitchen. Chicken soup, two kinds of Challot and Kreplach.
Cooked soup chicken ( I used 5 of the thighs from the pot of chicken soup)
2 medium onions, finely chopped
3 Tbs canola oil
4 Tbs chicken soup
1 tsp salt
1/2 tsp pepper
Saute onions in oil over low flame till golden brown. Chop the soup chicken by hand in a wooden bowl, using a hackmesser (chopper). Add sauteed onions, salt and pepper, and 3 Tbs chicken soup to the chopped chicken and mix well.
Place 1 tsp chicken mixture into center of each wonton skin. Dip your finger in water and wet the outer edge of each skin before sealing the kreplach. This will help create a better seal.
Place the kreplach on a cookie sheet and freeze. When frozen, remove from sheet and place in freezer bag. On the day you plan to serve the kreplach, line a cookie sheet with wax paper, separate kreplach on sheet and allow to defrost. Bring a large pot of salted water to a rapid boil. Drop kreplach in, a few at a time, for about two minutes. They will float to the top. Remove with slotted spoon and place 2-3 in the bottom of each soup bowl and set aside. When it’s time for soup, add piping hot chicken soup to bowls and serve! Voila!
Alternative preparation: Norm fried some up (see above) and froze them. They just need to thaw out and sit in the hot soup for a few minutes.
Yield: 40 Kreplach
Here is a photo and a link to the King Arthur Four Recipe for this challah. We tested one out last week and loved it!