Caramelized Onion And Dill Chicken Kreplach Recipes

CARAMELIZED ONION AND DILL CHICKEN KREPLACH

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 ONION AND CHICKEN KREPLACH

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.