The Aussie Gourmet: Chick en Soup with Kreplach

In The K tchen Pre-Fast Chicken Soup with Kreplach

By Naomi Nachman

Yields 8 servings

I have really strong memories of my Mum and Bubbie sitting around the kitchen table making kreplach by hand. They made the dough from scratch, rolled it out, and filled each They made the dough from scratch, rolled it out, and filled each “pocket” with morsels of meat which they pre-cooked for hours. They would make hundreds of them and give them out to my cousins and neighbors. Times are a little different, and we have a few shortcuts, such wonton wrappers, that we can use nowadays. And, we’re a little more healthconscious, so I prefer to use delicious ground chicken from @empirekosherpoultry.

soup INGREDIENTS b2 tablespoons canola oil b2 large carrots, diced b3 stalks celery, diced b2 medium onions, diced b2 zucchinis, diced b4 cloves garlic, minced b8 cups chicken broth or water b4 chicken leg quarters b2 teaspoons Italian seasoning bKosher salt, to taste bFreshly ground black pepper, to taste

DIRECTIONS 1. Heat oil in a large pot over medium heat. Add carrots, celery, onion and zucchini; sauté 3-4 minutes. 2. Add garlic; sauté 30 seconds longer. Add broth. 3. While broth is coming to a boil, add chicken to pot. 4.

5. Once broth is boiling, add Italian seasoning, salt, and pepper. Cover; simmer on low for 2 hours.

Remove chicken from soup and let cool. Pull chicken from its bones and return to soup.

Kreplach INGREDIENTS Yields approximately 40 b2 tablespoons canola oil b 1 medium onion, diced b2 cloves garlic, minced b½ teaspoon ginger, minced or 1-2 frozen cubes b1 teaspoon kosher salt b1 pack ground chicken b1 teaspoon soy sauce b½ teaspoon sesame oil b1 cup panko crumbs b¼ cup chopped fresh cilantro or parsley or mix of each b1- 9 oz. package wonton wrappers DIRECTIONS 1. Heat oil in a sauté pan on medium heat. 2. When oil is hot, add onions and cook until translucent. 3. Add garlic, ginger and salt; cook on low for 2 minutes. 4. Remove from heat and place in a mixing bowl to cool. Once cooled, add ground chicken, soy sauce, sesame oil, panko crumbs and herbs. Gently mix everything together and set aside. 5. Place wonton wrappers on a lightly floured counter or cutting board. 6. Lightly brush each wonton wrapper with water. 7. Place one teaspoon of filling in center of wrapper. Seal edges by folding over and pressing to form a triangle out of the

9.

10. square.

8. Place filled wontons on a baking tray lined with parchment paper. When tray gets full, add another layer of parchment paper on top of first layer and continue to use up mixture. After all the wontons are added, place the trays of wontons in the freezer for 20 minutes to firm up. When ready to cook: Take some broth from the chicken soup and bring to boil (alternatively, you can use tap water to boil). Add desired number of wontons directly from freezer to boiling broth and simmer for 15 minutes.

To serve, ladle kreplach in each bowl with heated soup.

Cook’s note: The kreplach can also be pan fried with oil in a sauté pan.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.