Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fried Onion and Chicken Kreplach Recipe
    Lost? Site Map

    Fried Onion and Chicken Kreplach

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    1 hr

    2 hrs 20 mins

    Manami's Note:

    Here the onions are salted first to draw out the moisture and then fried. If you are pressed for time or don't want to bother, omit the soaking and fry the onions a little longer over medium heat. Using a high proportion of savory fried onions to the chicken ensures that the filling for the kreplach won't be dry - even if the chicken left its flavor in the soup pot. "Jewish Holiday Cooking" by Jayne Cohen - a beautiful book, which was given to me by a nun who ate here one year during the High HolyDays. Chilling times & cooling times included. Submitted on September 2, 2008 in preparation of Rosh Hashonah meals.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    Kreplach

    Units: US | Metric

    Directions:

    1. 1
      Separate the onions into rings.
    2. 2
      To draw out the moisture, toss in a bowl with 1 1/2 teaspoons salt; set aside for about 20 minutes, stirring from time to time.
    3. 3
      Then place the onions between sheets of paper towelling, pressing down to soak up as much onion water as possible.
    4. 4
      Meanwhile, prepare the chicken: roughly shred it (preferably using your fingers, so you can find little bits of gristle or bone) and place in a bowl.
    5. 5
      If the chicken is very dry - usually the case if you are using chicken left over from soup - spoon some broth over it, mix well, and let it drink in the liquid for at least 15 minutes.
    6. 6
      Heat the oil in a large heavy skillet over med-high heat; add the onion, and keep tossing with a spatula as they soften and begin to golden.
    7. 7
      Stir in the garli and continue cooking and turning, until the mixture is a deep caramel color, but before it turns crispy, about 5 minutes.
    8. 8
      Stir the onions into the chicken and let cool slightly,
    9. 9
      Add the egg, dill, and salt and pepper to taste.
    10. 10
      Refrigerate the mixture for at least an hour.
    11. 11
      Fill and trim the kreplach using about 1 heaping teaspoon of filling per krepl, folding into a tight triangle, and sealing with the egg wash.
    12. 12
      Poach the kreplach, in a large wide pot, bring at least 5 qts of lightly salted water to boil.
    13. 13
      Slip in the kreplach, one by one, being careful not to overcrowd the pot (if necessary cook in batches).
    14. 14
      Lower the temperature slightly (the kreplach might explode if the water is boiling furiously) and poach until tender - 3-5 minutes (exact time will vary on the brand of wonton wrappers used).
    15. 15
      Lift out the kreplach, a few at a time with a large skimmer, gently shaking the skimmer so the water drains back into the pot (they are too fragile to pour into a colander).
    16. 16
      Serve the kreplach in soup. Or serve poached or sauteed kreplach with gravy, fried onions, or fried mushrooms as a side dish or appetizer.

    Ratings & Reviews:

    • on May 06, 2012

      45

      Tasty, easy to make and a good use of leftover chicken. Fresh dill adds a nice flavor. I found this to be a little salty, I would probably cut back on the salt on the onions a little.

      I sauteed them after poached, giving a nice texture. Also added a little garlic to the onions, although the recipe didn't say how much to use.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Fried Onion and Chicken Kreplach

    Serving Size: 1 (662 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 37.8
     
    Calories from Fat 10
    28%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 6.9 mg
    2%
    Sodium 53.0 mg
    2%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.4 g
    1%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    chicken

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes