A bowl of chicken soup is filled with kreplach and noodles.

Chicken kreplach

Makes around 24 


1 recipe of soup noodle dough
1 egg, lightly beaten (for egg wash)

1 1/2 cups low fat cooked minced chicken  
4 tablespoons minced onion  
1 egg yolk  
1/2 teaspoon low sodium salt  
1/8 teaspoon pepper  
1 tablespoon minced parsley


Heat the oil in a large nonstick pan. 

Lightly brown the onions in the oil.

Remove pan from the heat. 

Stir in the remaining filling ingredients. 
Roll out the dough and make sure it doesn't dry out. 

Cut the dough into three-inch squares. 

Brush egg wash around the edges of the inside of the squares. 

Place a tablespoon of the filling in the centre of each square. 

Fold the dough into a triangle. 

Press the edges together, using the egg wash to bind. 

Cook in boiling salted water or soup for around 20 minutes, until they rise to the top. 

If cooked in soup, serve with the soup.

If cooked in water, either fry in a small amount of olive oil in a nonstick pan or serve as is.

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