Kreplach
Ingredients: Dough: 2 eggs, 280g of flour, 3 tablespoons of water, 2 tablespoons of oil, 5g of salt. Filling: meat from 2 chicken thighs, a piece of young leek (the original recipe calls for onion), 2 tablespoons of oil, salt, pepper, dill, 1 small teaspoon of ginger (optional - the original recipe does not include it), 1 egg - which binds the filling if you chop the meat (I did not add it). Chicken soup: 300ml of vegetable broth, salt, pepper, 400ml of water, bones from the chicken thighs.
To prepare delicious chicken-filled ravioli, we start by making the dough. We mix all the necessary ingredients in a large bowl - flour, eggs, salt, and oil - until we achieve a supple and non-sticky composition. It is important to ensure that all ingredients are well integrated. Once we have the ideal dough, we wrap it in plastic wrap and let it rest in the fridge for about 1 hour. This step is essential as it allows the gluten to relax, making it easier to roll out the dough later.
In the meantime, we focus on the filling. The first step is to debone the chicken thighs, being careful to cut the meat into very fine pieces so that it integrates perfectly into the ravioli. After we have the cut meat, we take care of the leek. We clean it and cut it into thin rounds for even cooking. Then, we chop the fresh dill, which will add a special flavor to our filling.
In a heated pan, we add the two tablespoons of oil and let it heat up. We add the chicken meat and leek to the pan, and then let it cook. It is important to stir periodically so that the meat changes color and the leek becomes soft and tender. Once the mixture is ready, we take it off the heat and add the chopped dill. We season with salt, pepper, and a hint of ginger for a more intense flavor. We let the filling cool down.
Now we take care of the chicken soup. In a large pot, we add all the necessary ingredients, including chicken bones, water, carrots, celery, and onion. We let it simmer on low heat, and after about 1 hour, when the liquid has reduced by about a quarter, we remove the bones, leaving a clear and aromatic soup of a beautiful yellow color.
We take the dough out of the fridge and, using a rolling pin or a pasta machine, we roll out a long strip of dough. We divide it in two, and on one of the strips, we place the filling in small dots, leaving space between them. We cover with the other strip of dough and press well around the filling to eliminate air. Using a glass or a special knife, we cut the ravioli into triangular or round shapes.
Finally, we put the chicken soup on the heat, and when it comes to a boil, we add the ravioli. When they are ready, they will rise to the surface. Turn off the heat, cover the pot, and let it rest for a few minutes. We serve the ravioli in deep plates, with a base of hot soup, adding 1-2 ravioli to each portion. This comforting meal is perfect for any occasion, and each bite will bring a touch of joy. Enjoy your meal!
