Bagel Lox Kreplach With Spicy Chili Oil From Meryl Feinstein Jake Cohen

Ingredients

• For the dough:
• 300 grams (2½ cups) ‘00’ soft wheat or all-purpose flour
• 50 grams (¼ cup) rye flour (optional; or use the same weight in ‘00’ or all-purpose flour)
• 125 grams egg (about 2 whole eggs and 1 egg yolk), beaten
• 50 milliliters (4 tablespoons) water
• 25 grams (1½ tablespoons) full-fat sour cream
• For the filling and to finish:
• 250 grams (about 2 medium) russet or other floury potatoes, peeled and cut into large pieces
• 115 grams (½ cup) full-fat sour cream, plus more for serving
• 85 grams (½ cup) smoked salmon, chopped
• 7 grams (¼ cup) minced fresh chives, plus more for serving
• 4 grams (½ cup, loosely packed) fresh dill fronds, plus more for serving
• 1/2 teaspoon freshly grated lemon zest, or to taste
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 60 milliliters (¼ cup) neutral oil, for pan frying
• 1 teaspoon chili oil of choice, for dipping (see Author Notes)

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