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Kreplach (Chicken Dumplings)
Recipe adapted from Noah and Rae Bernamoff, The Mile End Cookbook (Clarkson Potter)
Yield: Serves 8
Cook Time: 10 minutes
The chicken soup served at Noah and Rae Bernamoff’s Mile End, a Montreal-style Jewish deli in Brooklyn, New York is chockablock with lo mein, matzoh balls and kreplach, aka chicken-stuffed Jewish dumplings. It’s the whole mishpucha (Yiddish for “family”), a bowl full of Jewish soup traditions. In the pair’s new book, The Mile End Cookbook, the Bernamoffs offer a delightfully simpler approach: They use store-bought wonton wrappers to enclose a filling enriched with chicken skin, fat and even chicken liver, if you so desire. And trust us, you will.
INGREDIENTS
1½ teaspoons canola oil
½ small shallot, finely chopped
1 cup (about ½ pound) raw, boneless chicken meat (preferably from 3 boneless chicken thighs), roughly chopped
⅔ cup (about ¼ pound) chicken skin and fat (reserved from the 3 chicken thighs)
2 chicken livers (optional)
2 garlic cloves, finely chopped
¼ cup finely chopped chives, plus extra for serving
1¼ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
30 to 34 square wonton wrappers
8 cups store-bought or homemade chicken broth
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1st Keep
 Patrice_Sartor
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