Fried Onion and Chicken Kreplach

Preparation info
  • Yield: about


    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Throughout this book, onions are cooked in many ways, depending on the texture and taste desired-soft and sweet, rich and caramelized, golden and crispy. In this recipe, they are salted 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 kreplach won’t be dry—even if the chi