Soup Dumplings (aka Pho Kreplach) | Walking up an Appetite Bonus!
In this bonus episode, Lisa Goldberg shares her recipe for pho-inspired kreplach (soup dumplings) that are the perfect addition to her twist on traditional Jewish chicken soup. Filled with beef rib from the pho soup, shallots, ginger, and a touch of sriracha, these dumplings bring together the flavors of Vietnam and Jewish cuisine. Lisa shows how to make and shape the dumplings with wonton wrappers, and shares tips for cooking them to perfection. Add these kreplach to your next bowl of Lisa's Pho (link below) or soup for a delicious fusion dish that's sure to impress.
LISA’S ‘JEWISH CHICKEN SOUP’ PHO
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LISA’S PHO ‘KREPLACH’ (DUMPLINGS)
A kreplach is a traditional Jewish soup dumpling, usually with a beef or chicken filling. It is served in chicken soup. These kreplach are flavoured with Vietnamese spices (via the beef from the pho soup) and are a perfect addition to the Jewish Chicken Soup Pho.
1 red shallot or eschallot, chopped
1 heaped teaspoon grated fresh ginger
100 g cooked beef rib from soup, finely chopped
1/4 teaspoon sriracha
salt and pepper to taste
16 wonton wrappers
Saute the shallot in a little olive oil or chicken fat in a small frying pan until just starting to brown. Add the ginger and cook for a couple of minutes. Add the meat and sriracha and saute until hot and well combined. Season with salt and pepper generously to taste. Allow to cool. Place a heaped teaspoon of the mixture in the centre of a wonton wrapper. Dab the sides with water and fold over so the corner meets the corner to make a triangle, pressing down to stick. Using a small glass or cookie cutter, cut out a circle. Set aside. Bring a large pot of salted water to the boil, put the kreplach in and bring to the boil. Once boiling, cook for a few minutes until ready. Drain gently and place in a bowl. Cover with a few spoons of broth until needed. Reheat gently in the broth.
Makes about 16 pho kreplach.
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ABOUT WALKING UP AN APPETITE
Eat, walk, talk + cook with cookbook author and food lover Lisa Goldberg in her new series ‘Walking up an Appetite’.
Over 10 episodes, explore the delights of greater Sydney alongside the entertaining and untiring Lisa Goldberg - author, Instagram food influencer and cook - as she walks more than 100 km through the many and varied suburbs of Sydney.
Lisa uncovers the city's culinary secrets, sharing 3 irresistible and mouth-watering versions of the same dish in each episode. Get ready for dazzling sights, suburb snippets and special guests along the way. When the walking is done, Lisa will head back to her kitchen to cook something seriously delicious, inspired by the day.
From hot brisket sandwiches to flaky croissants and crisp fish and chips to steaming bowls of pho, Walking up an Appetite has it all.
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Molly Yeh's Chicken Kreplach Soup | Girl Meets Farm | Food Network
We're going to have Molly's comforting Chicken Kreplach Soup with BIG chewy dumplings on repeat alllll winter!
Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Kreplach Soup
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 3 hr 50 min (includes cooling time)
Active: 55 min
Yield: 6 servings
Ingredients
Soup Base:
One 3 1/2-pound whole chicken
1 medium onion, quartered
1 large carrot, cut into large chunks, plus 1 medium carrot, diced
1 celery stalk, cut into large chunks, plus 1 celery stalk, diced
1 medium parsnip, cut into large chunks, plus 1 parsnip, diced
2 cloves garlic, crushed and peeled
2 sprigs fresh dill
2 sprigs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Lemon slices, for serving
Kreplach:
1 3/4 cups all-purpose flour, plus more for working the dough
Kosher salt and freshly ground black pepper
2 large eggs
2 tablespoons vegetable oil
3 tablespoons olive oil or unsalted butter
1 medium onion, diced
1/4 cup chopped fresh dill, plus more for garnish
1 teaspoon freshly grated lemon zest
Pinch freshly grated nutmeg
Directions
For the soup base: Combine the chicken, onion, carrot chunks, celery chunks, parsnip chunks, garlic, dill, thyme, bay leaves and peppercorns in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a simmer, then simmer until the chicken is very tender, about 1 1/2 hours. Let cool, then strain the broth (you should have about 3 1/2 quarts). Shred the chicken into a medium bowl, discarding the skin and bones. (You'll have 2 to 2 1/2 cups chicken meat.)
For the kreplach: Combine the flour and 1 teaspoon salt in a food processor and pulse to combine. Mix the eggs, vegetable oil and 2 tablespoons cold water in a spouted measuring cup. With the processor running, pour in the egg mixture and process until the dough forms a ball on the blade, about 30 seconds. (If the dough doesn't form a ball after 30 seconds or is too crumbly, adjust with a tablespoon or so of flour if too loose or a tablespoon or so of water if too crumbly.) Wrap the dough in plastic wrap and let rest at room temperature while you prepare the filling.
For the filling, heat the olive oil in a medium skillet over medium low heat. Add the onion and cook, stirring occasionally, until deep golden, 10 to 15 minutes. Add to the shredded chicken along with the chopped dill, lemon zest and nutmeg. Season with salt and pepper and mix well.
Cut the rested dough into quarters, then cut each quarter into 3 pieces (12 pieces in all). On a floured surface, press, pat or roll a chunk of dough to about a thin 3-inch round. Hold the round in the palm of your hand and add 2 tablespoons filling. Press the dough closed to encase the filling and form a ball, twisting and tearing off any excess dough. Set twisted-side down on a floured baking sheet and repeat with the remaining dough and filling. (Any remaining filling can be added to the soup!)
Heat the stock over medium heat and add the diced carrot, celery and parsnip. Simmer until just tender, about 15 minutes. Add the kreplach (dusting off any excess flour) and simmer until the dough is tender, 7 to 8 minutes. Serve the soup in bowls with slices of lemon and garnished with fresh dill.
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Molly Yeh's Chicken Kreplach Soup | Girl Meets Farm | Food Network
Making KREPLACH, a cheesy, dairy, buttery TREAT
The recipe is below.
WORDS:
???????? Milchig means something that is made with dairy
???????? Fleishig means something that is made with meat
The holiday Shavuos is the Jewish holiday to celebrate that the Jews received the Torah from God at Mount Sinai. It is traditionally celebrated in the Hasidic community with lots of decorations of flowers around the house, and by eating decadent dishes made of dairy ingredients. This means ingredients of milk, cheese, cream, and more. Good stuff!
Chavi is my very good friend and I roped her into trying something new for my youtube channel: making a very traditional recipe! I feel strongly that kreplach is a traditional Ashkenazi dish that's going out of fashion and not getting enough love, so I wanted to celebrate it in a video where we make the recipe. I used the recipe from my cookbook Simplicity by Clymer Terrace Catering (not a sponsorship!) and am sharing it here:
Dough:
8 oz sour cream
8 oz pink (whipped) cream cheese
2 eggs
1 Tbsp. oil
4.5 cups flour
pinch of salt
1 stick butter
Filling:
1 lb. farmer cheese
5 Tbsp. sugar
1.5 tsp vanilla sugar
1 egg
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Thanks for watching!
Filmed by Keith Pressman /
Edited by Steve Milligan /
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To learn more about my work visit:
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#jewish #shavuos #shavuot