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Fried Onion and Chicken Kreplach: A Taste of Comfort and Tradition

There are some dishes that, with the first bite, transport you back in time. For me, that dish is kreplach. I remember my grandmother, her hands dusted with flour, deftly folding these delicate parcels filled with a savory mixture that always seemed to capture the very essence of comfort. The aroma of gently sautéed onions, a sweetness that only time and patience can coax out, mingling with tender chicken – it was pure alchemy in her kitchen. This recipe, with its focus on deeply caramelized onions, is a tribute to her, and to the simple, profound joy of a perfectly executed, deeply flavorful kreplach. It’s a dish that speaks of holidays, of family gatherings, and of the enduring power of good food made with love.

Recipe Overview

Prep Time: 1 hour 35 minutes (including chilling)
Cook Time: 20 minutes
Total Time: 1 hour 55 minutes (plus chilling time)
Servings: 4-6
Yield: Approximately 30 Kreplach
Dietary Type: Adaptable

Ingredients

For the Filling:

2 large onions, very thinly sliced (about 4 cups)
Coarse kosher salt
1 cup chicken, finely shredded (leftover chicken soup chicken is ideal, a mix of light and dark meat works wonderfully)
3-4 tablespoons chicken broth
2 tablespoons mild olive oil or canola oil
1 large egg, lightly beaten
1 tablespoon finely chopped fresh dill
Fresh ground black pepper, to taste

For Assembling:

30 wonton wrappers (have a few extra on hand in case any tear)
Egg wash (1-2 large eggs, each beaten with 1 teaspoon water)

Equipment Needed

Large bowl
Paper towels
Large, heavy skillet
Spatula
Medium bowl
Plastic wrap
Large, wide pot
Large skimmer

Instructions

Prepare the Onions: Begin by separating the thinly sliced onions into rings. In a bowl, toss the onion rings with 1 ½ teaspoons of coarse kosher salt. This step is crucial for drawing out excess moisture, which will help your onions caramelize beautifully without becoming watery. Let them sit for about 20 minutes, stirring occasionally.
Dry the Onions: After the onions have rested, place them between layers of paper toweling. Gently press down to absorb as much of the released onion liquid as possible. This seemingly simple step makes a significant difference in the final texture and flavor of your filling.
Prepare the Chicken: While the onions are resting, prepare the chicken. If you’re using leftover chicken, it’s best to shred it by hand. This allows you to easily spot and remove any small bits of gristle or bone. Place the shredded chicken in a bowl.
Moisten Dry Chicken: If your chicken is particularly dry—a common occurrence with leftover soup chicken—spoon about 3-4 tablespoons of chicken broth over it. Mix it well and allow the chicken to absorb the liquid for at least 15 minutes. This will ensure a moist and tender filling.
Caramelize the Onions: Heat 2 tablespoons of mild olive oil or canola oil in a large, heavy skillet over medium-high heat. Add the dried onion rings. Keep tossing the onions with a spatula as they begin to soften and turn golden.
Deepen the Color: Continue to cook and stir the onions, allowing them to deepen in color. You’re aiming for a rich, deep caramel hue. This process can take about 5 minutes. Be careful not to let them become crispy; you want them soft and intensely flavored.
Combine Filling Ingredients: Add the caramelized onions to the bowl with the prepared chicken. Stir everything together and let the mixture cool slightly.
Add Flavor Enhancers: Once the chicken and onion mixture has cooled a bit, stir in 1 large lightly beaten egg, the finely chopped fresh dill, and salt and fresh ground black pepper to taste. Mix thoroughly to ensure all ingredients are well combined.
Chill the Filling: Cover the bowl with plastic wrap and refrigerate the filling for at least one hour. This chilling time is essential. It allows the flavors to meld beautifully and firms up the filling, making it much easier to work with when assembling the kreplach.
Assemble the Kreplach: When you are ready to assemble, take out your wonton wrappers. Place about 1 heaping teaspoon of the chilled filling in the center of each wrapper.
Fold and Seal: Moisten the edges of the wonton wrapper with a bit of egg wash. Fold the wrapper into a tight triangle, pressing out any air pockets. Ensure the edges are sealed well. You can also bring the three points of the triangle together for a more traditional purse-like shape, again using egg wash to seal. Have extra wrappers ready, as they can be delicate.
Poach the Kreplach: Bring at least 5 quarts of lightly salted water to a rolling boil in a large, wide pot.
Cook in Batches: Carefully slip the assembled kreplach into the boiling water, one by one. Avoid overcrowding the pot; if necessary, cook them in batches to ensure they poach evenly.
Simmer Gently: Lower the temperature slightly so the water is at a gentle simmer, not a furious boil. This prevents the delicate kreplach from bursting. Poach the kreplach until they are tender. This typically takes 3-5 minutes, but the exact time will vary depending on the brand of wonton wrappers used.
Drain Carefully: Using a large skimmer, gently lift the cooked kreplach out of the water, a few at a time. Gently shake the skimmer to allow the excess water to drain back into the pot. Kreplach are quite fragile at this stage, so avoid pouring them into a colander.
Serve: The kreplach are now ready to be served. They can be enjoyed traditionally served in soup, or you can serve them poached as is, or sautéed with a savory gravy, fried onions, or fried mushrooms as a delightful side dish or appetizer.

Expert Tips & Tricks

The Onion Secret: The key to a truly delicious kreplach filling lies in the onions. Don’t rush the caramelization process. Slow and low heat over a longer period will yield a sweeter, more profound onion flavor than a quick sauté. If you find yourself truly pressed for time, you can omit the salting and soaking step, but you’ll need to cook the onions a bit longer over medium heat to achieve a good level of caramelization.
Moisture Control: Properly drying the onions after salting is crucial. Excess moisture can make your filling watery and your wonton wrappers prone to tearing. Press firmly but gently with the paper towels.
Filling Consistency: The filling should be moist but not wet. If your shredded chicken is very lean, don’t be shy with the chicken broth. The goal is a cohesive mixture that holds its shape when scooped.
Wonton Wrapper Dexterity: Wonton wrappers can dry out quickly. Keep the ones you aren’t actively working with covered with a damp paper towel or a clean kitchen towel.
Perfect Seal: Ensure you press out all the air pockets before sealing the kreplach. This prevents them from puffing up unevenly during poaching and helps maintain their delicate shape.

Serving & Storage Suggestions

Serve your freshly poached kreplach immediately for the best texture. They are wonderful served in a clear chicken soup, where they bob like delicate dumplings. For a more substantial dish, consider serving them alongside a rich beef gravy, a side of sautéed mushrooms, or even a dollop of sour cream.

Leftovers: If you have any leftover cooked kreplach, store them in an airtight container in the refrigerator for up to 2-3 days. They can be gently reheated by simmering them in a little broth or water, or by briefly sautéing them in a pan with a touch of butter or oil. Uncooked, assembled kreplach can be frozen on a baking sheet until firm, then transferred to a freezer-safe bag for up to 1-2 months. Cook from frozen, adding a few extra minutes to the poaching time.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	37.9 kcal
Calories from Fat
Total Fat	1.2 g	1%
Saturated Fat	0.2 g	1%
Cholesterol	6.9 mg	2%
Sodium	53 mg	2%
Total Carbohydrate	5.6 g	1%
Dietary Fiber	0.3 g	1%
Sugars	0.4 g	1%
Protein	1.1 g	2%

(Note: Nutritional information is an estimate and may vary based on specific ingredients used.)

Variations & Substitutions

Vegetarian Filling: For a delicious vegetarian version, omit the chicken and increase the finely chopped mushrooms and onions. You can also add finely diced, sautéed carrots and celery for extra flavor and texture. Ensure you use vegetable broth instead of chicken broth.
Herbal Infusions: Experiment with different fresh herbs. Parsley or chives can be lovely additions alongside or instead of dill, offering a slightly different aromatic profile.
Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes added to the filling can provide a subtle warmth.
Different Wrappers: While wonton wrappers are readily available and work beautifully, you could explore using other thin, pliable doughs if you’re feeling adventurous, though adjustments to cooking times may be necessary.

FAQs

Q: Why do I need to salt and soak the onions?
A: Salting and soaking the onions draws out excess moisture, preventing a watery filling and allowing the onions to caramelize more deeply and sweetly.

Q: Can I make the filling ahead of time?
A: Yes, the filling can be made up to a day in advance and stored covered in the refrigerator. Chilling it thoroughly is essential for easier assembly.

Q: My wonton wrappers keep tearing. What can I do?
A: Ensure your filling isn’t too wet or chunky. Also, be sure to use enough egg wash to seal the edges securely, and handle the wrappers gently. Keep unused wrappers covered to prevent them from drying out.

Q: What’s the best way to ensure my kreplach don’t burst while cooking?
A: Avoid overcrowding the pot, and most importantly, reduce the boiling water to a gentle simmer once you add the kreplach. A rolling boil can be too aggressive for these delicate dumplings.

Q: Can I freeze the assembled kreplach?
A: Absolutely! Freeze them on a baking sheet until firm, then transfer to a freezer bag. They will keep well for 1-2 months and can be cooked directly from frozen.

Final Thoughts

These Fried Onion and Chicken Kreplach are more than just a recipe; they are an invitation to connect with tradition, to savor the simple pleasures of home cooking, and to create memories in your own kitchen. The depth of flavor achieved by patiently caramelizing the onions is truly remarkable, and the tender chicken filling encased in delicate wrappers is pure comfort. Don’t hesitate to gather your loved ones to help with the folding – it’s a wonderful way to share the experience. Serve them in a comforting broth, or with a complementary sauce, and relish every bite of this culinary hug.

Fried Onion and Chicken Kreplach Recipe