CARAMELIZED ONION AND DILL CHICKEN KREPLACH
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
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.)
CHICKEN KREPLACH SOUP
Kreplach are dumplings that go swimming in Jewish chicken soup. They originated in Eastern Europe and can be filled with ground or chopped meat or veggies. I grew up watching my dad eat them at our local deli, but as a kid I always preferred matzo balls (the other, more famous Jewish soup dumpling) so it wasn't actually until recently that I realized the true magic of kreplach. While most kreplach are on the smaller side, I like my kreplach BIG with thick, chewy dough.
Provided by Molly Yeh
Time 3h50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the soup base: Combine the chicken, onion, carrot chunks, celery chunks, parsnip chunks, garlic, dill, thyme, bay leaves and peppercorns in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a simmer, then simmer until the chicken is very tender, about 1 1/2 hours. Let cool, then strain the broth (you should have about 3 1/2 quarts). Shred the chicken into a medium bowl, discarding the skin and bones. (You'll have 2 to 2 1/2 cups chicken meat.)
- For the kreplach: Combine the flour and 1 teaspoon salt in a food processor and pulse to combine. Mix the eggs, vegetable oil and 2 tablespoons cold water in a spouted measuring cup. With the processor running, pour in the egg mixture and process until the dough forms a ball on the blade, about 30 seconds. (If the dough doesn't form a ball after 30 seconds or is too crumbly, adjust with a tablespoon or so of flour if too loose or a tablespoon or so of water if too crumbly.) Wrap the dough in plastic wrap and let rest at room temperature while you prepare the filling.
- For the filling, heat the olive oil in a medium skillet over medium low heat. Add the onion and cook, stirring occasionally, until deep golden, 10 to 15 minutes. Add to the shredded chicken along with the chopped dill, lemon zest and nutmeg. Season with salt and pepper and mix well.
- Cut the rested dough into quarters, then cut each quarter into 3 pieces (12 pieces in all). On a floured surface, press, pat or roll a chunk of dough to about a thin 3-inch round. Hold the round in the palm of your hand and add 2 tablespoons filling. Press the dough closed to encase the filling and form a ball, twisting and tearing off any excess dough. Set twisted-side down on a floured baking sheet and repeat with the remaining dough and filling. (Any remaining filling can be added to the soup!)
- Heat the stock over medium heat and add the diced carrot, celery and parsnip. Simmer until just tender, about 15 minutes. Add the kreplach (dusting off any excess flour) and simmer until the dough is tender, 7 to 8 minutes. Serve the soup in bowls with slices of lemon and garnished with fresh dill.
FRIED ONION AND CHICKEN KREPLACH
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
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
CRUNCHY FRENCH ONION CHICKEN
Awesome crunchy baked chicken that goes good with any side dish. Quick and easy, too!
Provided by Janine S.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
- Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
- Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 622.8 calories, Carbohydrate 32.1 g, Cholesterol 112.4 mg, Fat 40 g, Protein 27.8 g, SaturatedFat 11.4 g, Sodium 731.3 mg, Sugar 0.1 g
FRIED MEAT KREPLACH
Provided by Alex Witchel
Categories dinner, appetizer
Time 1h45m
Yield About 2 dozen
Number Of Ingredients 10
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
KREPLACH
Steps:
- Prepare 1 of the 3 fillings and refrigerate before you begin preparing dough:
- Meat Filling
- 1. Heat corn oil in a skillet; sauté onions until nicely browned, remove with a slotted spoon, and set aside. Add meat to the pan and sauté on high heat, stirring frequently until all meat is browned. Put the onions back in, and sauté with meat, stirring constantly for 1 minute. Let cool.
- 2. In a bowl, thoroughly mix meat-onion mixture with all remaining ingredients.
- Potato Filling
- 1. Heat corn oil in a skillet, and sauté onions until nicely browned. At the last minute, add garlic, which browns quickly.
- 2. In a large bowl, combine onion-garlic mixture with all other ingredients, and blend thoroughly.
- Cheese Filling
- 1. Combine all ingredients in a bowl, and blend thoroughly.
- Make wrappers and cook:
- 1. Sift flour and 1 teaspoon salt into a large bowl, and create a well in the center.
- 2. Pour eggs into the well, and, wetting your hands, knead into a dough. Add water, and continue kneading until dough is smooth. Roll dough into a ball, place it in a bowl, cover the bowl with a damp cloth, and refrigerate for 30 minutes.
- 3. On a well-floured board, roll dough as close as possible to paper-thinness with a floured rolling pin. Cut into 2-inch squares. You can roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling at hand.
- 4. Place a flatware teaspoon of filling in the center of the square and fold diagonally to create a triangle. Seal sides with egg mixture.
- 5. Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop in the kreplach, and cook for 20 minutes. Serve in chicken soup or, for dairy fillings, with sour cream and fried onions.
More about "fried onion and chicken kreplach recipes"
FRIED KREPLACH | KOSHER AND JEWISH RECIPES - THE JEWISH …
From thejewishkitchen.com
Cuisine JewishTotal Time 2 hrs 10 minsCategory Appetizer, Soup
- In a large bowl, lightly beat 2 eggs and add 1/2 tsp. salt and 1/4 cup water. Slowly add the flour and mix gently, kneading as you go. Dough should be smooth, but not too dry. Add a little water if needed. Let rest in bowl, uncovered, for 30 minutes. While the dough is resting prepare the filling.
- If using cooked brisket, just fill the dough with 1 tbsp. of brisket. Fold over the shape and press the edges down. If using uncooked brisket or uncooked ground beef, do the following: Heat chicken fat (or oil) in a large skillet and add the onions, 1/2 tsp. salt, and pepper. In a medium bowl, mix the beef with the egg and add to the skillet. Cook until meat is fully cooked. Let the meat mixture cool before filling the dough.
- On a floured board, roll out the dough. Cut into 3 inch squares or circles, using a drinking glass or biscuit cutter, or cut into triangles. Fill each shape with 1 tbsp. of the meat mixture and cover each by pulling the dough over the filling and pressing down on the edges.
- After filling the dough, let the kreplach dry on a plate or paper towels for about 1 hour. Boil water and add a little salt. Add the kreplach and cook for 15 to 20 minutes.
HOMEMADE CHICKEN KREPLACH - STEP-BY-STEP TUTORIAL
From toriavey.com
4.7/5 (27)Total Time 3 hrsCategory SoupCalories 314 per serving
KREPLACH: THE WARM JEWISH DUMPLINGS THAT YOU MUST TRY - FOOD …
From foodnetwork.ca
TRADITIONAL CHICKEN KREPLACH IN GOLDEN CHICKEN SOUP
From chabad.org
THESE JEWISH KREPLACH ARE MY BUBBE'S GREATEST CULINARY LEGACY
From bonappetit.com
EASY BEEF KREPLACH (PURIM DUMPLINGS) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE BEST OKLAHOMA FRIED ONION BURGERS | THE RECIPE CRITIC
From therecipecritic.com
HOW TO MAKE KREPLACH, TWO WAYS | THE NOSHER - MY JEWISH LEARNING
From myjewishlearning.com
FRIED ONION AND CHICKEN KREPLACH - APP.CKBK.COM
From app.ckbk.com
FRIED CHICKEN KREPLACH - CHICKEN SOUP, KREPLACH
From chabad.org
CRISPY FRIED KREPLACH IS ONE OF THE BEST THINGS MY …
From simmerandsauce.com
CRISPY PAN-FRIED KREPLACH | CANADIAN LIVING
From canadianliving.com
EASY KREPLACH RECIPE WITH BEEF FILLING - ALL WAYS DELICIOUS
From allwaysdelicious.com
5-INGREDIENT SKILLET ONION CHICKEN | THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY HOMEMADE CHICKEN KREPLACH - SPLASH OF SHERRI
From splashofsherri.com
EASY CHICKEN KREPLACH | REFORM JUDAISM
From reformjudaism.org
CRISPY BAKED ONION CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
CHICKEN RECIPES FOR SUMMER - THE NEW YORK TIMES
From nytimes.com
FRIED ONION AND CHICKEN KREPLACH - APP.CKBK.COM
From app.ckbk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #clear-soups #appetizers #soups-stews #poultry #vegetables #jewish-ashkenazi #european #dinner-party #holiday-event #kosher #chicken #dietary #rosh-hashana #meat #chicken-breasts #chicken-thighs-legs #onions #taste-mood #savory #4-hours-or-less
You'll also love