Fried Onion and Chicken Kreplach

Nutriscore Rating: 71/100

Discover the perfect blend of tradition and flavor with these Fried Onion and Chicken Kreplach, a comforting dish that brings golden, crispy perfection to your table. These tender dumplings feature a homemade dough wrapped around a savory filling of ground chicken, caramelized onions, and garlic, skillfully seasoned with black pepper for a flavorful punch. Simmered in rich chicken broth and then fried for a satisfying crunch, this recipe guarantees a delightful fusion of textures. Ready in just over an hour, this hearty dish can be served as a standalone appetizer with sour cream or as a nourishing addition to a steaming bowl of broth. Perfect for holiday gatherings or everyday comfort dining, these kreplach will quickly win over family and friends alike.

Recipe Information

• Prep Time: 45 min
• Cook Time: 30 min
• Total Time: 1 hr 15 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 2 cups All-purpose flour
• 2 large Eggs
• 0.25 cups Water
• 1 teaspoons Salt
• 0.75 pounds Ground chicken
• 1 large Yellow onion
• 2 cloves Garlic
• 3 tablespoons Vegetable oil
• 0.5 teaspoons Ground black pepper
• 6 cups Chicken broth

📝 Instructions

9 steps

1. In a large mixing bowl, combine the all-purpose flour, salt, and eggs. Gradually add the water while mixing until a firm, smooth dough forms. Cover the dough with plastic wrap and let it rest for 20 minutes.

2. While the dough rests, finely dice the yellow onion and mince the garlic. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the diced onion and sauté for 6-8 minutes until golden and caramelized.

3. Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant. Remove from heat and allow the mixture to cool slightly.

4. In a separate bowl, combine the ground chicken, cooled onion and garlic mixture, ground black pepper, and a pinch of salt. Mix until well incorporated.

5. Roll out the rested dough on a lightly floured surface to about 1/8-inch thickness. Cut the dough into 3-inch squares or rounds using a knife or cookie cutter.

6. Place about 1 teaspoon of the chicken filling in the center of each square or round. Fold the dough over the filling to form a triangle (if using squares) or a half-circle (if using rounds). Press the edges tightly to seal.

7. Bring a large pot of chicken broth to a gentle boil. Drop the kreplach into the broth and cook for 7-9 minutes, or until the dough is tender and the filling is fully cooked.

8. In a clean skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Remove the cooked kreplach from the broth using a slotted spoon and transfer them to the skillet. Fry the kreplach for 2-3 minutes on each side until golden and crisp.

9. Serve the fried onion and chicken kreplach as a standalone dish with a side of sour cream or in a steaming bowl of chicken broth.

Nutrition Facts

1 serving (596.1g)

Calories		512
% Daily Value*
Total Fat		19.7 g	25%
	Saturated Fat	4.2 g	21%
	Polyunsaturated Fat	6.6 g
Cholesterol		166 mg	55%
Sodium		1413 mg	61%
Total Carbohydrate		53.1 g	19%
	Dietary Fiber	2.4 g	9%
	Total Sugars	2.4 g
Protein		29.2 g	58%
Vitamin D		0.6 mcg	3%
Calcium		75 mg	6%
Iron		4.8 mg	26%
Potassium		646 mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 711 cal (35.1%%)

Protein: 465 cal (22.9%%)

Carbs: 851 cal (42.0%%)