Best Fried Onion And Chicken Kreplach Recipes

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CARAMELIZED ONION AND DILL CHICKEN KREPLACH



Caramelized Onion and Dill Chicken Kreplach image

Everyone loves Matzah Ball and Chicken Soup, but if you want to switch things up a bit, try these Caramelized Onion and Dill Chicken Kreplach (aka Jewish dumplings) boiled or fried!

Provided by Amy Kritzer

Categories     Appetizer

Time 2h20m

Number Of Ingredients 16

For dough:
2 cups all-purpose flour (plus more as needed)
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons fresh dill (minced)
3 large eggs (whisked)
2 tablespoons olive oil (or schmaltz!)
1 tablespoon warm water or broth
For filling:
1 large white onion (sliced thin)
2 tablespoons olive oil (divided)
Salt and fresh cracked black pepper to taste
2 tablespoons dry white wine (optional)
1 pound Empire® Kosher Chicken (you can use white or dark meat or a mix, small diced)
1 garlic clove (sliced)
2 tablespoons chicken broth (plus more for cooking in)

Steps:

  • First, make your dough. In a large bowl, whisk together flour, salt, pepper and dill.
  • Then add in eggs, olive oil and water and use a large spoon to combine into a dough. You can also use a dough hook on a stand mixer to make the dough.
  • Knead for 5 minutes, adding flour as needed so dough is tacky but not super sticky. Dough should be smooth. Cover bowl with plastic wrap and let rest at room temperature for 1 hour.
  • Meanwhile, make your filling!
  • First, caramelize your onion. This is going to take awhile, so be patient! Heat a large, sauté pan over medium high heat and add 1 tablespoon olive oil and heat. Then add onions and 1/2 teaspoon salt and brown, stirring occasionally so they don't burn. If the onions start to stick, add a little water to the pan. After 10 minutes or when onions start to get nice and caramel, lower heat to medium. Cook for 1 hour, stirring occasionally, or until onions are very brown and have reduced down to about 3/4 cup. Optional, you can add 2 tablespoons dry white wine to deglaze the pan towards the end. Stir the wine until it evaporates, while scraping up the tasty bits on the bottom of the pan.
  • Set onions aside and clean the pan (or use a new pan). Heat over medium high heat and add 1 tablespoon olive oil and heat. Season chicken well with salt and pepper and sauté until cooked through, about 7-8 minutes.
  • Add caramelized onions, chicken, garlic clove and 1 tablespoon broth to a food processor. Pulse until you have a well chopped filling but not a paste. It should be moist, but not too wet or dry. Add more broth if it's dry. Season to taste with salt and pepper. (If you don't have a food processor, you can do this by chopping the chicken and onions very fine by hand and then mixing in minced garlic, broth and salt and pepper.)
  • Now it's time to assemble! Bring a large pot of chicken broth or salted water to a simmer.
  • Roll out the dough on a lightly floured surface with a lightly floured rolling pin to 1/8 thick or even thinner depending on your preference. I like mine on the thicker side. Cut into 3 inch squares and add 1 teaspoon filling to one corner. Fold in half and use water to help seal so no there are no leaks. Depending on how thin you roll the dough, you may have extra filling. Eat with crackers or on a sandwich!
  • Simmer kreplach for 20 minutes or until tender (less for thiner dough). (Don't overcrowd the pot, you may have to do this in batches.) Serve as is or in soup! Alternatively, you can fry in oil (I use grape seed oil.)

FRIED MEAT KREPLACH



Fried Meat Kreplach image

Provided by Alex Witchel

Categories     dinner, appetizer

Time 1h45m

Yield About 2 dozen

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup minced onion
1 small clove garlic, minced
1/2 pound ground beef chuck
Salt and freshly ground black pepper
1 3/4 cups all-purpose flour
2 extra-large eggs
Salt
Vegetable oil, for frying
Applesauce, for serving (optional)

Steps:

  • For filling: In a small skillet, heat oil over medium heat. Add onion, and sauté until well browned, 6 to 8 minutes. Toward end of cooking add garlic, and stir well.
  • Add beef, breaking it up well with side of wooden spoon. Sauté until it has lost its raw color. Season with salt and freshly ground pepper, and sauté another 2 minutes. Remove from heat and let cool.
  • For dough: Mound flour on a wooden board (or in a large mixing bowl). Make a well in center. Break eggs into well, then add 2 tablespoons lukewarm water. With a fork, beat eggs and water together, incorporating a bit of the flour. As liquids blend, continue to push flour into well. Drizzle in 2 more tablespoons water, one at a time, or as needed to make a cohesive dough.
  • When dough is well blended, mix it by hand, then begin to knead it on a flat surface. With a bench scraper, turn dough and press it with your fingertips, then knead a few strokes again. The dough should remain slightly sticky but become smooth and elastic; if dough is very sticky, lightly sprinkle work surface with flour. Form dough into a ball and let rest on the board, covered with a bowl or a piece of plastic wrap, for 30 minutes.
  • Using half the dough at a time, and keeping other half covered, roll out very thin on floured board. You may need to stretch as you roll. Alternately, use a crank-handled pasta machine on thinnest or near thinnest setting.
  • To fill and shape kreplach, cut rolled dough into 3-inch squares. Put 1 rounded teaspoon of filling in center of each square. With a brush or a finger, moisten edges of squares with water. Fold dough from corner to corner, forming a triangle, and seal carefully.
  • To cook kreplach, bring a large pot of well-salted water to a boil over high heat. Working in batches, if necessary, add kreplach -- do not crowd pot -- and boil until dough is cooked and tender to taste, 6 to 8 minutes. Drain and cool. (Kreplach can be frozen at this point. To use, thaw in refrigerator or at room temperature.)
  • Place a large skillet over medium-high heat and add about 1/8-inch vegetable oil. When oil is shimmering, add boiled kreplach and fry until well browned and crispy on both sides. Serve hot, accompanied by applesauce, if desired.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 0 grams, TransFat 0 grams

FRIED ONION AND CHICKEN KREPLACH



Fried Onion and Chicken Kreplach image

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.

Provided by Manami

Categories     Clear Soup

Time 3h20m

Yield 30 Kreplach

Number Of Ingredients 10

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)

Steps:

  • 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.

Nutrition Facts : Calories 37.9, Fat 1.2, SaturatedFat 0.2, Cholesterol 6.9, Sodium 53, Carbohydrate 5.6, Fiber 0.3, Sugar 0.4, Protein 1.1

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