Pan Fried Chicken and Dill Kreplach with Sriracha Yogurt

Pan Fried Chicken and Dill Kreplach with Sriracha Yogurt

This recipe uses the kreplach made for my kreplach soup, so if you do that recipe first you'll have tastier chicken as it's boiled with herbs and vegetables for the soup, instead of just in water.
Cook Time2 hrs
Total Time2 hrs
Course: Appetizer
Cuisine: israeli
Servings: 4 serving

Ingredients

  • 3 eggs
  • 3 tbsps corn oil veg or
  • 1 1/2 cups flour
  • 1 whole chicken
  • 1 bunch dill fresh
  • 1 onion , diced
  • salt pepper and
  • 1 cup greek yogurt plain
  • 2 tbsps olive oil , plus more for frying
  • 1 tbsp sriracha sauce (or more, adjust as wanted)

Instructions

  • 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.

Notes

This recipe uses the kreplach made for my kreplach soup, so if you do that recipe first you'll have tastier chicken as it's boiled with herbs and vegetables for the soup, instead of just in water.