Wonton Dumpling Love 

Matzo balls, watch your back 
| Recipes | Editorial Staff
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The chicken soup served at Noah and Rae Bernamoff’s Mile End, a Montreal-style Jewish deli in Brooklyn, New York is chockablock with lo mein, matzoh balls and kreplach, aka chicken-stuffed Jewish dumplings. It’s the whole mishpucha (Yiddish for “family”), a bowl full of Jewish soup traditions. In the pair’s new book, The Mile End Cookbook, the Bernamoffs offer a delightfully simpler approach: They use store-bought wonton wrappers to enclose a filling enriched with chicken skin, fat and even chicken liver, if you so desire. And trust us, you will.

Kreplach (Chicken Dumplings)

Yield: Serves 8


Cook Time: 10 minutes

  • INGREDIENTS
  • 1½ teaspoons canola oil

    ½ small shallot, finely chopped

    1 cup (about ½ pound) raw, boneless chicken meat (preferably from 3 boneless chicken thighs), roughly chopped

    ⅔ cup (about ¼ pound) chicken skin and fat (reserved from the 3 chicken thighs)

    2 chicken livers (optional)

    2 garlic cloves, finely chopped

    ¼ cup finely chopped chives, plus extra for serving

    1¼ teaspoons kosher salt

    ¾ teaspoon freshly ground black pepper

    30 to 34 square wonton wrappers

    8 cups store-bought or homemade chicken broth

DIRECTIONS

1. In a small skillet set over medium heat, add the canola oil and shallot. Cook until softened, 2 to 3 minutes. Transfer to a food processor and add the chicken meat, skin, fat, livers (if using), garlic, chives, salt and pepper. Pulse until semi-smooth and then scrape into a medium bowl.

2. Place 8 wonton wrappers on a cutting board and add a heaping teaspoon of the chicken filling to the center of each. Use a pastry brush (or your index finger) to wet two adjacent edges with water and fold the corners of the wrapper together to create a triangle, forcing out as much air as possible and pressing to seal the edges. Use a fork to crimp the edges and repeat with the remaining filling and wrappers.

3. In a large saucepan set over high heat, bring the chicken broth to a boil. Lower the heat to medium-low and add the kreplach (chicken dumplings). Simmer until the edges of the wrappers are translucent and the chicken in the middle of the dumpling feels firm, about 5 minutes. Serve hot with broth.

Buy The Mile End Cookbook
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