Pan Fried Chicken and Dill Kreplach with Sriracha Yogurt

In a medium size bowl whisk together yogurt, sriracha and 2 tbsp olive oil. Cover and refrigerate

Put the whole chicken in a large soup pot and cover with water, the chicken should be 2-3 inches under water. Lightly salt the water.

Bring to a boil and boil for 90 minutes.

Heat oil in a large pan and sautee onions, set aside

After 90 minutes, use a pair of tongs to remove the chicken from the broth. Put it on a plate and set aside to cool. Remove the pot from the flame.

In a small mixing bowl whish together 3 eggs and 3 tbsp oil til frothy

Add flour to a medium mixing bowl, season liberally with salt, then create a well in the center and pour in the eggs.

Use a fork to mix together the eggs and flour, one the egg is soak up use your hands to kneed it all together into a dough. Set aside uncovered for 20 minutes.

Use a fork and your hands to pull apart and de-bone the chicken. Set aside the skin and 1 1/2 cups of chicken. Return the rest to the pot and turn to medium heat.

Add the 1 1/2 cups chicken and skin, 3 tbsp of chopped dill, salt and pepper and 3 tbsp of broth to a food processor. Pulse a couple times til combined and consistency looks like tuna salad.

On a well floured surface roll out the dough with a rolling pin. The dough should be about 1mm thick. Use a cookie cutter to cut out circles for the kreplach.

To make the dumplings, take a circle of dough, wet your index finger in a small bowl of water and run it along the rim of the circle. place 1 u2013 1/2 tsp of the chicken filling in the center.

Take 2 opposite sides of the circle and seal them together along 3/4 the length of the circle, bring back part up and pinch the three sides together in the center to form a T. Repeat til out of circles.

Bring a pot of water to a boil. Add kreplach

Heat olive in a large pan on high.

When all the kreplach are floating (3-5 minutes), add 2 tbsp butter or margarine to pan, swirl to melt.

Use a slotted spoon to transfer kreplach from water to pan. Sear til dumplings begin to turn brown.