Place the chicken quarters in a saucepan along with ½ onion in the husk, a piece of carrot, bay leaf, and herbs. Pour in water. Cook until the meat is soft for 45 minutes. Strain the broth, and season with salt and pepper to taste.

Finely chop ½ onion and garlic. Fry them until golden in vegetable oil.

Separate the chicken meat from the bone and cut it into cubes. Add the fried onion and garlic. Season with salt and pepper to taste. Stir until well combined. You can also use food processor fitted with blade for this. The stuffing is now ready.

In a bowl, place the egg and pour in 1 tbsp. oil and ⅓ cup water. Add the flour and knead the dough. Leave it under the foil for 15 minutes. Roll out the dough into a sheet.

Cut the dough into squares about 2 inches on each side. Place a teaspoon of filling in the center of each square. Seal the edges and shape the joining point beautifully using a comb, fork, or skewer.

Bring the broth to a boil, then place the uncooked kreplach in the broth and cook until they float. Serve the cooked kreplach with broth and finely chopped herbs.