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!
Sukkot is the next Jewish holiday, but to me, it’s the holiday that signals fall is really here. (Even though it is still 95 degrees in Austin.) I’m ready for football and pumpkin flavored everything! (So basic.)
I’m pairing up with Empire® Kosher to share some versatile poultry recipes here on WJWE and Empire’s Facebook page. Empire makes some of the best chicken around. Always kosher, humanely and sustainable raised on family farms with no antibiotics ever. (Ever!) Even if you don’t keep kosher, I think it’s really important to know where your food comes from and what you’re putting in your body. Sure it’s got to taste good, but worker rights, protecting the environment, animal welfare, are all things to think about.
Okay, I’m off my soapbox now. Last week, I made Grilled Chicken and Eggplant with Romesco Sauce for an easy, filling, Erev Yom Kippur dish (that’s the meal before we fast). And now I bring you chicken kreplach! Chicken who? Kreplach are Jewish dumplings, usually filled with meat, chicken or potatoes. They they are simmered in soup or fried. Either way, they are delicious.
Sukkot is a harvest holiday. We build a sukkah (Jewish hut) and eat and sleep in it all week. Slumber party! Just as our ancestors did during harvest season tending to their crops. Sort of like fancy Jewish camping.
Of course, there is food involved. We eat stuffed foods to symbolize an overflowing bounty. Things like stuffed peppers (try my Cheesy Pumpkin Quinoa Stuffed Peppers) or Stuffed Cabbage (or Stuffed Cabbage Soup!) I’m stuffed just thinking about all that food! (Hey-o!)
And of course, stuffed Kreplach. I added some dill to the dough, and lots of caramelized onions and Empire® Kosher Chicken inside. You can make triangle, round, or pocket shaped kreplach, but I always favored the triangles.
Fry or serve in your favorite soup!
Caramelized Onion and Dill Chicken Kreplach
- For dough:
- 2 cups all-purpose flour plus more as needed
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 tablespoons fresh dill minced
- 3 large eggs whisked
- 2 tablespoons olive oil or schmaltz!
- 1 tablespoon warm water or broth
- For filling:
- 1 large white onion sliced thin
- 2 tablespoons olive oil divided
- Salt and fresh cracked black pepper to taste
- 2 tablespoons dry white wine optional
- 1 pound Empire® Kosher Chicken you can use white or dark meat or a mix, small diced
- 1 garlic clove sliced
- 2 tablespoons chicken broth plus more for cooking in
- 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.)
I partnered with Empire Kosher on this post. Thank you for supporting WJWE!