Hearty Dumpling Soup

Ingredients

• Hide ingredients for Poultry Stock 6 cup Poultry Stock (opens in new tab) Poultry Stock
  • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
  • 1 unpeeled onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • (1 teaspoon dried fenugreek leaves)
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
  2. Add: Cold water to cover
  3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• Hide ingredients for Kreplach Kreplach (opens in new tab) Kreplach
  • 8 oz browned ground beef drained
  • 1 egg yolk
  • 2 tbsp chopped parsley
  • 3/4 tsp salt
  • 3/4 tsp black pepper

  Sub-recipe steps

  1. In a bowl, combine 1 cup minced Sautéed Onions, 8 ounces browned ground beef (drained) or 1 cup finely chopped cooked chicken, 1 egg yolk, 2 tablespoons chopped fresh herbs (parsley, dill, thyme, or a mix), ¾ teaspoon salt, and ¾ teaspoon black pepper. Mix until evenly combined; set aside.
  2. Prepare the Fresh Pasta Dough or Fresh Egg Noodle Dough according to your recipe. Once made, divide the dough into 4 equal pieces. Tightly wrap 3 pieces in plastic wrap to prevent drying, and keep the fourth piece uncovered for rolling.
  3. Using a pasta roller or a rolling pin, roll out the unwrapped dough piece as thin as possible, aiming for about 1/16 inch thickness. If using a roller, start at the widest setting and gradually reduce to the thinnest, dusting with flour as needed to prevent sticking.
  4. Cut the rolled dough into 3-inch squares. Place a heaping teaspoon of the filling slightly off-center on each square. Fold the dough over to form a triangle, pressing out any air pockets.
  5. Seal the edges of each triangle by pressing firmly with your fingers, then crimp with the tines of a fork to ensure a tight seal. Repeat the rolling, cutting, filling, and sealing process with the remaining dough pieces and filling, keeping the unused dough covered.
  6. Cook the filled triangles as you would for Vareniki or Pierogi: drop them into a large pot of boiling salted water in batches, stirring gently to prevent sticking. Boil until they float to the surface and are cooked through, about 3–5 minutes. Remove with a slotted spoon and serve hot, optionally with sautéed onions, sour cream, or melted butter.
• Shredded carrot (opens in new tab) Shredded carrot
• Tender greens such as arugula (opens in new tab) Tender greens such as arugula
• Thinly sliced green onions (opens in new tab) Thinly sliced green onions
• Finely chopped parsley (opens in new tab) Finely chopped parsley