· 2 1/4 cups flour
· 1/2 tsp. kosher salt
· 3 tbsp. olive oil
· 3 eggs, lightly beaten
· 2 cloves garlic, minced
· 1 large yellow onion, minced
· 8 oz. boneless, skinless chicken thighs, minced
· 4 oz. chicken livers, minced
· 4 tsp. finely chopped fresh dill
· 1 tsp. hot paprika
· Kosher salt and freshly ground black pepper, to taste
· 6 cups chicken broth
· 1 carrot, cut into 1/4″ cubes
· 1 rib celery, cut into 1/4″ cubes
To make the dough, combine flour and salt in a bowl and add 1 tbsp. oil, eggs, and 1 tbsp. water and stir until dough forms. Transfer to a floured work surface; knead until smooth, for about 6 minutes. Cover with plastic wrap, and let rest for 1 hour.
To make the filling, heat remaining oil in a 4-qt. saucepan over medium-high heat and add garlic and onion. Cook, while stirring, until soft, for about 8 minutes. Add chicken and livers, and cook, while stirring, until browned, for about 8 minutes. Remove from heat; stir in dill, paprika, and salt and pepper.
To make the kreplach, halve dough and use a rolling pin to roll each half until 1/3″ thick. Use a 3″ round cutter to cut out rounds of dough. Place 1 tbsp. filling in center and press edges together over filling. Bring a large pot of salted water to boil. Add dumplings; simmer until cooked through, about 10 minutes. Meanwhile, bring broth, carrots, and celery to a boil in a 2-qt. saucepan; season with salt and set aside. Divide dumplings among serving bowls and ladle hot broth and vegetables over the top of dumplings.
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