Fried Onion and Chicken Kreplach

Name: Fried Onion and Chicken Kreplach
Prep time: 1 h
Cook time: 2 h 20 min
Total time: 3 h 20 min
Yield: 30 Kreplach
Ingredients: 2 large onions, ver thinly sliced (about 4 cups); coarse kosher salt; 1 cup chicken (calls for both light & dark meat, although I used white only, leftover from chicken soup is fine); 3 -4 tablespoons chicken broth; 2 tablespoons mild olive oil or 2 tablespoons canola oil; 1 large egg, lightly beaten; 1 tablespoon finely chopped fresh dill; fresh ground black pepper; 30 wonton wrappers (have some extra in case of tearing); egg wash (1-2 large eggs, as needed each beaten with 1 teaspoon water)

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Recipe by Manami

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.

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READY IN: 3hrs 20mins

YIELD: 30 Kreplach

UNITS: US

INGREDIENTS

Nutrition

2

large onions, ver thinly sliced (about 4 cups)
coarse kosher salt
1

cup chicken (calls for both light & dark meat, although I used white only, leftover from chicken soup is fine)
3 -4

tablespoons chicken broth
2

tablespoons mild olive oil or 2 tablespoons canola oil
1

large egg, lightly beaten
1

tablespoon finely chopped fresh dill
fresh ground black pepper
30

wonton wrappers (have some extra in case of tearing)
egg wash (1-2 large eggs, as needed each beaten with 1 teaspoon water)

DIRECTIONS

Separate the onions into rings.
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.
Then place the onions between sheets of paper towelling, pressing down to soak up as much onion water as possible.
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.
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.
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.
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.
Stir the onions into the chicken and let cool slightly,
Add the egg, dill, and salt and pepper to taste.
Refrigerate the mixture for at least an hour.
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.
Poach the kreplach, in a large wide pot, bring at least 5 qts of lightly salted water to boil.
Slip in the kreplach, one by one, being careful not to overcrowd the pot (if necessary cook in batches).
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).
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).
Serve the kreplach in soup. Or serve poached or sauteed kreplach with gravy, fried onions, or fried mushrooms as a side dish or appetizer.