Fried Onion And Chicken Kreplach

Total Time: 3 hrs 20 mins Preparation Time: 1 hr Cook Time: 2 hrs 20 mins

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 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)

Recipe

• 1 separate the onions into rings.
• 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 then place the onions between sheets of paper towelling, pressing down to soak up as much onion water as possible.
• 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 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 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 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 stir the onions into the chicken and let cool slightly,
• 9 add the egg, dill, and salt and pepper to taste.
• 10 refrigerate the mixture for at least an hour.
• 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 poach the kreplach, in a large wide pot, bring at least 5 qts of lightly salted water to boil.
• 13 slip in the kreplach, one by one, being careful not to overcrowd the pot (if necessary cook in batches).
• 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 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 serve the kreplach in soup. or serve poached or sauteed kreplach with gravy, fried onions, or fried mushrooms as a side dish or appetizer.