Making kreplach completely from scratch takes several hours. Using store-bought wonton wrappers and leftover chicken, you can enjoy the heartwarming comfort of these short cut kreplach in less than 30 minutes.

Place a medium sized pot half filled with water on the stove. Allow to reach a slight simmer while you prepare the kreplach.

To prepare the kreplach, heat 2 tablespoons of cooking oil in a pan over medium high heat. Add the onion and garlic. Sauté until the onions are nice and golden brown. Set aside.

For the Soup
4 cups chicken broth
1 celery stalk, sliced
2 carrots, peeled and sliced

For the Kreplach
2 tablespoons cooking oil
½ medium sized onion, chopped
2 garlic cloves, minced
1 cup cooked chicken*
Salt, to taste
Pepper, to taste
2 sprigs fresh dill
2 eggs
10 -12 wonton or dumpling wrappers

Chop the cooked chicken into small pieces. In a small bowl, mix together the cooked onion and garlic as well as any leftover oil from the pan. Taste test and add salt and pepper as needed. Pull the fronds of 1 sprig of dill apart, reserving the other sprig for garnish. Roughly chop the dill and add to the chicken onion mixture. Add 1 egg to the mixture and stir well.

Lay the wonton or dumpling wrappers on a clean, dry surface. Place a teaspoon of filling in the center of each wrapper. Brush the edges of each wrapper with some of the remaining egg before folding in half. Use a fork to crimp the edges and form a tight seal.

Place kreplach in simmering water and allow to cook for 1 minute. Remove with a slotted spoon and set aside.

To prepare the soup, bring the chicken broth to a boil and add the celery and carrot. Boil for 3 minutes.

For each serving bowl, add desired number of kreplach. Top with hot chicken broth as well as some of the celery and carrots. Garnish with pinches of fresh dill.

* Leftover Shabbat chicken or rotisserie chicken works great for this recipe. Need a vegetarian version? Substitute your favorite cooked veggie crumbles for the chicken and use hearty vegetable broth for the soup.