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Fried Onion and Chicken Kreplach: A Taste of Tradition

The first time I tasted kreplach was at my grandmother’s table, a steaming bowl of chicken soup cradling these delicate, savory dumplings. I remember being fascinated by their triangular shape and the explosion of flavor that burst forth with each bite—the comforting chicken, the sweet caramelized onions, all wrapped in a silky, almost ethereal dough. It wasn’t just food; it was a connection to generations past, a taste of love and heritage passed down through countless family gatherings. Now, I’m excited to share my version of this classic dish, adapted from a well-loved cookbook, that honors tradition while embracing the joys of home cooking.

Recipe Overview

Prep Time: 1 hour 20 minutes (includes chilling time)
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes (plus 2 hours chilling/cooling)
Yields: 30 Kreplach
Dietary Type: Not specified

Ingredients

2 large onions, very 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)

Equipment Needed

Large bowl
Paper towels
Large heavy skillet
Fork or fingers
Large pot
Skimmer

Instructions

Begin by preparing the onions. Separate the onions into rings.
To draw out the moisture and concentrate their sweetness, toss them in a bowl with 1 1/2 teaspoons coarse kosher salt. Set aside for about 20 minutes, stirring from time to time. This step is crucial for achieving that deep, caramelized flavor.
After 20 minutes, place the onions between sheets of paper towelling, pressing down firmly to soak up as much onion water as possible. The drier the onions, the better they will caramelize in the pan.
While the onions are resting, prepare the chicken. Roughly shred it (preferably using your fingers, so you can easily identify and remove any bits of gristle or bone). Place the shredded chicken in a bowl.
If the chicken is very dry – as is often the case when using leftover chicken from soup – spoon 3-4 tablespoons of chicken broth over it, mix well, and let it absorb the liquid for at least 15 minutes. This will ensure a moist and flavorful filling.
Heat the oil in a large heavy skillet over medium-high heat. Add the drained onions to the skillet, and keep tossing with a spatula as they soften and begin to golden.
Continue cooking and turning, until the mixture is a deep caramel color, but before it turns crispy, about 5 minutes more. Watch closely to prevent burning; the goal is a rich, dark brown hue, not black.
Remove from heat and stir the caramelized onions into the shredded chicken. Let the mixture cool slightly.
Add the lightly beaten egg, dill, and salt and pepper to taste. Mix well to combine all the ingredients.
Refrigerate the mixture for at least an hour. This chilling time allows the flavors to meld together beautifully and makes the filling easier to work with.
Once the filling is chilled, it’s time to assemble the kreplach. Place a wonton wrapper on a clean surface.
Place about 1 heaping teaspoon of filling in the center of the wonton wrapper. Be careful not to overfill, as this can make the kreplach difficult to seal.
Brush the edges of the wonton wrapper with egg wash.
Fold the wonton wrapper into a tight triangle, ensuring all edges are sealed tightly. Press firmly along the edges to prevent the filling from escaping during cooking. Have some extra wrappers on hand, in case of tearing.
In a large wide pot, bring at least 5 quarts of lightly salted water to a boil.
Gently slip the kreplach into the boiling water, 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. The exact time will vary depending on the brand of wonton wrappers used. Look for the kreplach to float to the surface.
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 immediately in soup. Alternatively, they can be served poached or sautéed with gravy, fried onions, or fried mushrooms as a side dish or appetizer.

Expert Tips & Tricks

Onion Prep: Don’t skip salting the onions! This step not only draws out moisture but also enhances their sweetness, resulting in a more deeply flavored filling. If you’re short on time, you can skip this step, but be sure to cook the onions a little longer over medium heat to achieve the desired caramelization.
Chicken Quality: The quality of the chicken matters. Using flavorful leftover chicken, especially from a homemade chicken soup, will add depth to the filling. If using plain cooked chicken, consider adding a touch of chicken bouillon to the broth for extra flavor.
Wonton Wrapper Sealing: A well-sealed kreplach is crucial for preventing the filling from escaping during poaching. Be generous with the egg wash and press the edges firmly together.
Poaching Technique: Avoid a rolling boil when poaching the kreplach. A gentle simmer will ensure that they cook evenly and don’t burst.

Serving & Storage Suggestions

Serve these delicious kreplach immediately while they’re warm and tender. They are traditionally served in a bowl of hot chicken soup, but they can also be enjoyed as a side dish or appetizer.

To store leftover kreplach, allow them to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days.

For longer storage, freeze the kreplach on a baking sheet lined with parchment paper until solid. Then, transfer them to a freezer bag for up to 2 months. To reheat, simply add them to boiling water or soup until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	40 kcal	2%
Total Fat	1.5g	2%
Saturated Fat	0.3g	1%
Cholesterol	7mg	2%
Sodium	60mg	3%
Total Carbohydrate	6g	2%
Dietary Fiber	0.5g	2%
Sugars	0.5g	1%
Protein	1.5g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Kreplach: Substitute the chicken with sautéed mushrooms or a mixture of finely chopped vegetables like carrots, celery, and zucchini.
Gluten-Free Kreplach: While traditional wonton wrappers contain gluten, you can experiment with gluten-free wrapper alternatives found in some specialty stores or online.
Spicy Kreplach: Add a pinch of red pepper flakes to the filling for a subtle kick.

FAQs (Frequently Asked Questions)

Q: Can I make the filling ahead of time?
A: Absolutely! In fact, making the filling a day in advance allows the flavors to meld together even more beautifully. Just be sure to store it in the refrigerator until ready to use.

Q: Can I use pre-made caramelized onions?
A: While pre-made caramelized onions can save time, the flavor won’t be quite as rich and complex as homemade. If you do use them, consider adding a touch of balsamic vinegar or brown sugar to enhance their flavor.

Q: How do I prevent the kreplach from sticking together during poaching?
A: Make sure the water is at a gentle simmer, not a rolling boil, and don’t overcrowd the pot. Adding a tablespoon of oil to the water can also help prevent sticking.

Q: What’s the best way to serve leftover kreplach?
A: Besides reheating them in soup, you can pan-fry them with a little butter or oil for a crispy texture. They’re also delicious served with a dollop of sour cream or applesauce.

Q: Can I bake the kreplach instead of poaching them?
A: While poaching is the traditional method, you can bake the kreplach for a slightly different texture. Brush them with egg wash and bake at 375°F (190°C) for about 15-20 minutes, or until golden brown.

Final Thoughts

Fried Onion and Chicken Kreplach are more than just a recipe; they are a culinary journey into tradition and family memories. This recipe, with its savory filling and delicate dough, is perfect for bringing warmth and comfort to any gathering. I encourage you to try this recipe and create your own memories around this delightful dish. Don’t hesitate to experiment with variations and substitutions to make it your own. And most importantly, share your kreplach creations with loved ones and spread the joy of good food!

Fried Onion and Chicken Kreplach Recipe