David and I are getting in a mood to cook something a little different – in addition to David’s homemade chicken soup, we’re going to try kreplach (filled dumplings), which are tasty little packets of savory goodness when added to soups.
Source: Good Yom Tov – Helen Stern Saute onion in smaltz. Place chicken in food processor. Add onions, schmaltz and grivens to chicken. Add salt & pepper to taste. Chop well. Place 1 teaspoon of meat filling in center of each won ton skin and fold into triangles. Pinch sides together. It helps to moisten the edges so they will form a better seal. Let stand on floured surface for 15 minutes to prevent sticking or opening during cooking. Drop into boiling salted water or soup. Cook about 15 minutes. Also good deep-fried. Posted to JEWISH-FOOD digest by Sheryl Donner
on Nov 05, 1998, converted by MM_Buster v2.0l.