Chicken Kreplach Soup

 INGREDIENTS (40 kreplach)

• 3 large eggs
• 1 1/2-2 cups flour
• 1 chicken
• 5 carrots, peeled and cut into thirds
• 5 celery stalks, cut into thirds
• Handful fresh parsley
• 1/2 tbsp pepper
• 1/2 tbsp cloves
• 2 bay leaves
• 1 bunch fresh dill
• 1 onion, diced
• Salt and pepper

INSTRUCTIONS

1. Place the chicken into a large pot. Cover with water.
2. Bring water to a boil. 
3. Let the chicken boil for 10-15 minutes, skimming the foam that rise to the surface of the water periodically.
4. Add the carrots, celery, parsley, peppercorns, cloves, and half the fresh dill to the pot.
5. Add 2 tsp salt to the water
6. Put the lid on the pot and reduce heat to medium low. 
7. Let the soup cook for 90 minutes. 
8. Mince up 1/4 cup of the remaining fresh dill and reserve.
9. Fry the diced onion with 2 tbsp of corn oil for about 10 minutes
10. Remove from heat.
11. After 90 minutes of cooking, when the chicken is tender, turn off the heat. 
12. Use a pair of tongs to carefully pull the chicken to cool. Put it on a plate. 
13. Taste the chicken broth and season with additional salt and pepper, if desired.
14. Make your kreplach dough: Beat 3 eggs and 3 tbsp of the corn oil in a small bowl till frothy. Reserve.
15. Sift 1 1/2 cups of flour with 1 1/4 tsp of salt into your mixing bowl.
16. In your mixing bowl, make a “well” in the center of the sifted flour and pour the beaten eggs in.
17. Use a fork to mix the eggs into the flour until it is evenly moistened.
18. Sift more flour into the bowl, a tablespoon at a time until a dough forms. 
19. Let it rest uncovered for 20 minutes.
20. Strain the broth through a mesh strainer, reserve the vegetables and discard the spices and herbs
21. Pull the meat from the chicken in small pieces.
22. Place the chopped chicken in a food processor. Add the fried onion, 3 tbsp of the chopped dill till have the texture of a tuna salad. 
23. Roll the dough. 
25. Cover your rolling surface with a thin layer of flour. 
26. Roll out the dough till it’s very thin, flipping the dough occasionally until is translucent.
27. Use a circle cookie cutter
28. Place a teaspoon of filling into the center of each circle. Wet your finger and run it around the edge of the circle.
29. Cook them in boiling water if you are feeding a large crowd; or in the soup broth for 5 minutes. Drop the kreplach into the pot. At first they will sink to the bottom, then they will slowly start to rise to the surface.
30. Some people like to pan fry the kreplach after they are boiled them to make them crisp.