Kreplach (Chicken Dumplings)

Recipe adapted from Noah and Rae Bernamoff, The Mile End Cookbook (Clarkson Potter) via Tasting Table

Yield: Serves 8 INGREDIENTS 1½ teaspoons canola oil ½ small shallot, finely chopped 1 cup (about ½ pound) raw, boneless chicken meat (preferably from 3 boneless chicken thighs), roughly chopped ⅔ cup (about ¼ pound) chicken skin and fat (reserved from the 3 chicken thighs) 2 chicken livers (optional) 2 garlic cloves, finely chopped ¼ cup finely chopped chives, plus extra for serving 1¼ teaspoons kosher salt ¾ teaspoon freshly ground black pepper 30 to 34 square wonton wrappers 8 cups store-bought or homemade chicken broth DIRECTIONS 1. In a small skillet set over medium heat, add the canola oil and shallot. Cook until softened, 2 to 3 minutes. Transfer to a food processor and add the chicken meat, skin, fat, livers (if using), garlic, chives, salt and pepper. Pulse until semi-smooth and then scrape into a medium bowl. 2. Place 8 wonton wrappers on a cutting board and add a heaping teaspoon of the chicken filling to the center of each. Use a pastry brush (or your index finger) to wet two adjacent edges with water and fold the corners of the wrapper together to create a triangle, forcing out as much air as possible and pressing to seal the edges. Use a fork to crimp the edges and repeat with the remaining filling and wrappers. 3. In a large saucepan set over high heat, bring the chicken broth to a boil. Lower the heat to medium-low and add the kreplach (chicken dumplings). Simmer until the edges of the wrappers are translucent and the chicken in the middle of the dumpling feels firm, about 5 minutes. Serve hot with broth.