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Source: FamilyTime Favorites

These little pockets of chicken-filled dough are a delicious side dish.
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Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 15 to 20
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2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, finely diced
1 whole Boneless Chicken breast, cut into 1/4-inch dice
2 cups flour
2 large eggs
1 tablespoon water
1/2 teaspoon salt
3 to 4 cup chicken stock

Heat the olive oil in a large pan over medium-high heat. Add the onions and cook for about 2 minutes until they begin to soften. Add the garlic and continue cooking for 4 to 5 minutes longer or until the onions are lightly brown.

Add the chicken and cook for 4 to 5 minutes, stirring constantly, until cooked through. Set the filling aside to cool while you prepare the dough.

Put the flour in a large bowl and make a well in the center. Add the eggs, water, salt and pepper. Stir thoroughly until the dough holds together in a cohesive ball. Turn the flour out onto a lighlty floured countertop or pastry board. Divide the dough into 4 pieces and wrap each in plastic wrap.

Working with 1 piece of dough at a time, knead it with lightly floured hands until smooth and elastic, adding additional flour if necessary.

Roll the dough to a thickness of 1/8 inch. Cut the dough into 3-by-3-inch squares with a pastry cutter.

Put a generous teaspoon of filling in the center of the dough. Fold the dough into triangles and use a little water to seal the edges.

Repeat with the remaining dough and filling until all is used.

Bring the broth to a boil. Cook the kreplach in the hot broth for 10 to 12 minutes or until the triangles of dough bob freely on the surface of the cooking liquid.

Note: Kreplach can also be deep fried. Serve them as an entrée or side dish.

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