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.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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

Serving size	2385.3 grams (2385.3g)

Amount per serving	% Daily Value*
Calories	2012

Total Fat 78.60g	101%
Saturated Fat 16.80g	84%
Polyunsaturated Fat 25.20g
Cholesterol 661mg	220%
Sodium 6069mg	264%
Total Carbohydrate 206.00g	75%
Dietary Fiber 9.60g	34%
Total Sugars 10.50g
Protein 125.90g	252%

Vitamin D 82IU	410%
Calcium 315mg	24%
Iron 21mg	117%
Potassium 3761mg	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.

Source of Calories

Fat: 34.8%

Protein: 24.7%

Carbs: 40.5%