digest
Short Summary
Main recommendation: Make kreplach three ways using a vegetable, meat, or chicken-and-caramelized-onion filling, with a wonton-wrapper shortcut to replace homemade dough. The video cooks them three ways: simmered in chicken soup, boiled and served, or pan-fried.
Key Points
- The vegetable filling uses coleslaw mix, mushrooms, scallions, garlic, and a small amount of soy sauce.
- The meat filling is any slow-braised, soft meat, shredded with two forks, leaving some fat in so it stays moist once cooked.
- The shortcut filling is leftover or rotisserie chicken plus caramelized onions, chopped in a food processor with no cooking required.
- Store-bought wonton wrappers replace homemade dough, with a double-layer hack meant to mimic the thicker texture of classic kreplach dough.
Details Worth Noting
- Concrete instructions: Caramelize onions yourself (the host links a video showing four methods) and freeze them, or buy premade frozen caramelized onions from the supermarket freezer section.
- Concrete instructions: For chicken filling, pulse a spoonful of chicken and a spoonful of caramelized onions in a food processor to coarsely chop; finely grate for a more delicate texture.
- Concrete instructions: For the double-layer wrapper, place one wonton square on a flat surface, brush it fully with olive oil, lay a second wonton square on top, then brush the edges.
- Concrete instructions: Fill with about one teaspoon of filling, seal both sides with the tines of a fork (flipping to seal the second side to protect against spilling), then freeze for 15 minutes to set.
- Concrete instructions: Cook using one of three methods: simmer in chicken soup, boil and serve, or pan-fry.
- The host notes that wonton wrappers are thinner and more delicate than kreplach dough, which is why the double layer is used.
Bottom Line
A wonton-wrapper shortcut with a pre-cooked chicken and caramelized onion filling makes kreplach quick enough for big batches while still tasting homemade, according to the host.
