Beef Kreplach

1. Carrot Chips: Cut carrot crosswise into very thin slices using a mandolin or sharp knife. Arrange in a single layer on a parchment paper-lined baking sheet and season lightly with salt and sugar. Dehydrate for 8 hours in a preheated 150°F oven or until crispy. Let cool completely. Set aside. (Make ahead: Chips can be stored in an airtight container at room temperature for up to 3 days).

2. Broth: Combine peppercorns, fennel seeds and dill seeds in a large pot. Toast over low heat, stirring, just until fragrant. Add chicken, carrots, onions, thyme, bay leaves and chicken stock. Bring to a simmer. Simmer, skimming often, for 2½ hours.

3. Turn off heat and add parsley and dill. Let stand to infuse herbs for 30 minutes. Strain through a cheesecloth-lined colander into another large pot; discard solids. Season with salt and ground pepper. Set aside. (Make ahead: The broth can be cooled, covered and refrigerated for up to 3 days.)

4. Dill Oil: Meanwhile, combine dill, parsley, salt and oil in a blender. Blend until the mixture is very smooth and starts to warm slightly. Pour through a cheesecloth-lined sieve set over a measuring cup or bowl and let oil drain. Discard solids and transfer green oil into a squeeze bottle. Set aside at room temperature. (Make ahead: Oil can be stored in the refrigerator for up to 5 days.)

5. Dough: Combine flour and eggs in a food processor or stand mixer fitted with dough hook and process or mix until a smooth dough forms. Transfer dough to a lightly floured work surface and knead for several minutes until the dough springs back when pressed with fingers. Wrap dough in plastic wrap and let it rest in the refrigerator for 30 minutes to 1 hour.

6. Filling: Cook carrot, onion, celery and garlic over medium heat in a large skillet, stirring occasionally, for about 7 minutes or until translucent and just starting to soften. Remove from heat, transfer to a bowl and refrigerate until cold.

7. Combine cold vegetable mixture, ground beef, thyme, parsley, dill, smoked paprika, Worcestershire sauce, egg and rice in a stand mixer with paddle attachment or bowl. Mix or knead by hand until the filling comes together and has a tacky feel. Season with salt and pepper to your taste.

8. Kreplach Assembly: Roll out dough on a lightly floured surface using a rolling pin until very thin (about ⅛ to 1/16 inch/1 to 2 mm thick), see Tip. Cut out rounds using a 3-inch (8 cm) round cutter, cutting a total of 40 rounds of dough. Discard the trim.

9. Whisk egg with 2 tbsp (30 mL) water in a small bowl to make egg wash. Working with a few at a time, place 2 tbsp (30 mL) of the filling in the centre of each round, brush edges of dough with the egg wash. Fold dough in half over filling to create a half-moon shape; pinch around the edges to seal. Place kreplach on a floured baking sheet, spacing them apart; cover and refrigerate until ready to poach, for up to 12 hours.

10. To Serve: Bring chicken broth to a boil over medium-high heat in a large saucepan. Bring another pot of water to a boil over high heat. Add kreplach to boiling water, in batches as necessary to avoid crowding the pot, and cook for about 3 minutes or until dumplings are al dente and filling is thoroughly cooked. Lift from boiling water using a slotted spoon or metal sieve and place 5 kreplach into each warmed serving bowl.

11. Garnish with a carrot chip and fresh herbs, as desired. Ladle hot broth into each bowl until it half submerges the beef kreplach. Squeeze a couple of dollops of dill oil around the broth and serve immediately.

When rolling out the dough you’ll need a very large work surface as the dough must be very thin. Divide the dough in half or thirds and roll out in batches, as necessary, keeping the remaining dough wrapped and the filling separately and in the refrigerator until needed.

Extra carrot chips can be enjoyed as a snack or as a chip for dipping, or as a salad or carrot dessert garnish.

Extra dill oil can be incorporated into a vinaigrette, for fish crudo or in a marinade.