Recipe: Fried Onion and Chicken Kreplach (using won ton wrappers)

FRIED ONION AND CHICKEN KREPLACH

"In this recipe, the onions are slated 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 onion to the chicken ensures that the filling for the krespach won't be dry - even if the chicken left its flavor in the soup pot."

2 large onions, very thinly sliced (about 4 cups)
Coarse kosher salt
1 cup chicken (use light and dark meat; leftover from preparing chicken soup is fine)
A few tablespoons chicken broth
2 tablespoons mild olive oil or canola oil
1 large garlic clove, minced
1 large egg, lightly beaten
1 tablespoon finely chopped fresh dill
Freshly ground black pepper
About 30 wonton wrappers (have some extra in case of tearing)
Egg wash (1 to 2 large eggs, as needed, each beaten with 1 teaspoon water)

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 towels, 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 easily 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 medium-high heat; add the onions, and keep tossing with a spatula as they soften and begin to turn golden, about 10 minutes.

Stir in the garlic and continue cooking and turning, until the mixture is a deep caramel color, but before it turns crispy, about 5 minutes.

Stir the onion mixture 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.

WHEN READY TO COOK:
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.

In a large, very wide pot, bring at least 5 quarts of lightly salted water to boil.

Slip in the kreplach, one by one, being careful not to overcrowd the pot (if necessary cook them in batches or user 2 pots). Lower the temperature slightly (the kreplach might explode if the water is boiling furiously), and poach until tender, 3-6 minutes (exact time will depend on the brand of wonton wrapper 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).

TO SERVE:
Serve the kreplach in soup. Or serve poached or sauteed kreplach with gravy, fried onions, or fried mushrooms as a side dish or appetizer.

Makes 30 kreplach
Source: Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen