In a large pot, combine the quarter chicken, chopped onion, optional carrot, bay leaf, and a handful of fresh herbs with enough water to cover the ingredients. Bring the mixture to a gentle simmer over medium heat and cook for about 45 minutes, ensuring the chicken is tender. Once finished, strain the broth and reserve it for your kreplach.

In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until golden brown—approximately 5 minutes.

Once the chicken has cooled, carefully remove the bones and chop the meat into small pieces. In a bowl, mix the chopped chicken with the sautéed onion and garlic, seasoning the mixture generously with salt and pepper.

In a mixing bowl, combine 2 cups of flour, 1 large egg, and a splash of water or oil to form the dough. Knead the mixture for about 5-7 minutes until it reaches a smooth and elastic texture. Cover the dough with a cloth or plastic wrap and let it rest for 15 minutes.

On a floured surface, roll the rested dough to about 1/8 inch thick using a rolling pin. Cut the rolled dough into 2-inch squares.

Take a square of dough and place a spoonful of your savory filling in the center. Fold it diagonally to create a triangle and pinch the edges tightly to seal.

Bring the reserved broth to a boil in a large pot. Carefully add the filled kreplach and reduce the heat to medium. Cook the dumplings until they float to the top, usually taking about 5-7 minutes.

For a deliciously crispy texture, heat a bit of oil in a non-stick skillet over medium-high heat. Once hot, add the boiled kreplach and pan-fry until they are golden brown and slightly crisp on both sides, around 3-4 minutes total.