Fried Onion and Chicken Kreplach

Recipe by Manami
READY IN: 3hrs 20mins




  • 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.