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1
Separate the onions into rings.
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2
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.
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3
Then place the onions between sheets of paper towelling, pressing down to soak up as much onion water as possible.
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4
Meanwhile, prepare the chicken: roughly shred it (preferably using your fingers, so you can find little bits of gristle or bone) and place in a bowl.
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5
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.
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6
Heat the oil in a large heavy skillet over med-high heat; add the onion, and keep tossing with a spatula as they soften and begin to golden.
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7
Stir in the garli and continue cooking and turning, until the mixture is a deep caramel color, but before it turns crispy, about 5 minutes.
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8
Stir the onions into the chicken and let cool slightly,
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9
Add the egg, dill, and salt and pepper to taste.
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10
Refrigerate the mixture for at least an hour.
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11
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.
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12
Poach the kreplach, in a large wide pot, bring at least 5 qts of lightly salted water to boil.
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13
Slip in the kreplach, one by one, being careful not to overcrowd the pot (if necessary cook in batches).
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14
Lower the temperature slightly (the kreplach might explode if the water is boiling furiously) and poach until tender - 3-5 minutes (exact time will vary on the brand of wonton wrappers used).
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15
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).
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16
Serve the kreplach in soup. Or serve poached or sauteed kreplach with gravy, fried onions, or fried mushrooms as a side dish or appetizer.
