Fried Onion and Chicken Kreplach
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.
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Recipe Information
Ingredients
- 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
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.
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.
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.
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.
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.
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.
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.
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.
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
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 6069 mg | 264% | |
| Total Carbohydrate | 206.0 g | 75% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 10.5 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 315 mg | 24% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3761 mg | 80% | |
*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.
