NORTHEAST, U.S. These classic chicken-stuffed dumplings are a Jewish holiday favorite. See the recipe for Kreplach Soup ». Todd Coleman

These classic chicken-stuffed dumplings are a Jewish holiday favorite. This recipe was featured in our October 2011 issue, along with Katie Robbins’s story Season of Rejoicing.

Kreplach Soup (Chicken Dumplings in Broth) Kreplach Soup (Chicken Dumplings in Broth)
Chicken-stuffed dumplings in broth are a Jewish classic.
Yield: serves 6-8


  • 2 14 cups flour
  • 12 tsp. kosher salt
  • 3 tbsp. olive oil
  • 3 eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 large yellow onion, minced
  • 8 oz. boneless, skinless chicken thighs, minced
  • 4 oz. chicken livers, minced
  • 4 tsp. finely chopped fresh dill
  • 1 tsp. hot paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chicken broth
  • 1 carrot, cut into 1/4″ cubes
  • 1 rib celery, cut into 1/4″ cubes


  1. Make the dough: Combine flour and salt in a bowl; add 1 tbsp. oil, eggs, and 1 tbsp. water and stir until dough forms. Transfer to a floured work surface; knead until smooth, about 6 minutes. Cover with plastic wrap, and let rest for 1 hour.
  2. Make the filling: Heat remaining oil in a 4-qt. saucepan over medium-high heat; add garlic and onion, and cook, stirring, until soft, about 8 minutes. Add chicken and livers, and cook, stirring, until browned, about 8 minutes. Remove from heat; stir in dill, paprika, and salt and pepper.
  3. Halve dough; use a rolling pin to roll each half until 18” thick. Use a 3″ round cutter to cut out rounds of dough. Use your finger to moisten edge of each round with water and place 1 tbsp. filling in center; press edges together over filling. Bring a large pot of salted water to a boil. Add dumplings; simmer until cooked through, about 10 minutes. Meanwhile, bring broth, carrots, and celery to a boil in a 2-qt. saucepan; season with salt; set aside. Divide dumplings among serving bowls and ladle hot broth and vegetables over the top of dumplings.