- Servings : 1
- Prep Time : 10m
- Cook Time : 3m
- Ready In : 15m
Are you up to your elbows in leftover Brisket and Chicken Soup? Try making homemade kreplach (a.k.a. Jewish dumplings) and Asian Soup. Leftovers recreated into something new. I love making something new from something old…it’s like giving yourself a little gift.
Note: to make the kreplach: chop up finely and make homemade kreplach dumplings with store bought won ton wrappers: Use about 1 T of chopped meat per wrapper, moisten edges and fold together.
You can find coconut or rice paper wrappers if you want to keep it kosher for Pesach.
- 2 C Chicken Soup broth, heated up
- 2 T shredded Carrots
- 2 T shredded, Purple Cabbage
- 2 T Bean Sprouts
- 1 T Cilantro
- 5 Brisket Kreplach
Bring chicken soup to a boil, reduce to a simmer and gently drop dumplings into soup. Cook for 2 - 3 minutes. Dumpling wrapper should look wrinkled to indicate it is done. If it cooks too long, then it will puff up and fall apart.
Place vegetables into a soup bowl.
Pour hot chicken soup and dumplings over vegetables. Enjoy!
Short Cut: Go to the salad bar and fill a container with the pre-shredded/cut veggies.