Source: Campbell's Recipes

These kreplach are small, chicken filled dumplings that are either boiled or deep fried to your liking...either way, they're yummy!
Serves: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes


2 tablespoons olive oil
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, minced
1 whole skinless, boneless chicken breast, cut into 1/4-inch cubes
2 cups all-purpose flour
2 large eggs
1 tablespoon water
1/2 teaspoon salt
ground black pepper
all-purpose flour
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and cook for 2 minutes or until it begins to soften. Add the garlic and cook for 4 minutes or until the onion is lightly browned.
Add the chicken and cook for 5 minutes or until it's cooked through, stirring often. Remove the skillet from the heat and set aside.
Place the 2 cups flour in a large bowl. Add the eggs, water, salt and pepper and stir until well mixed and the dough forms a ball. Sprinkle the work surface with flour. Place the dough on the floured surface. Divide the dough into 4 pieces and wrap 3 pieces in plastic wrap.
Knead 1 piece of dough with lightly floured hands until it's smooth and elastic, adding additional flour if necessary. Roll the dough until it's 1/8-inch thick. Cut the dough into 3 x 3-inch squares with a pastry cutter.
Place 1 heaping teaspoon of the chicken mixture in the center of each square. Brush the edges of the squares with water. Fold the dough over to make a triangle and press the edges to seal. Repeat with the remaining dough and chicken mixture.
Heat the broth to a boil in a 3-quart saucepan over medium-high heat. Add the triangles, a few at a time, and cook for 10 to 12 minutes or until they rise to the surface of the broth. Repeat with the remaining triangles.
Alternate Preparation: Kreplach may also be deep fried. They may be served as an entrée or side dish.