Crispy Pan-Fried Kreplach

Remove and discard skin and bone from chicken. Trim and finely chop chicken fat, adding about 1 tbsp (15 mL) of the vegetable oil to make 1/4 cup (50 mL).

In saucepan of boiling salted water, poach chicken and chicken livers until juices run clear when chicken is pierced, about 6 minutes. Drain and let cool; coarsely chop.

In nonstick skillet, heat reserved fat mixture over medium heat until browned, about 3 minutes. Stir in onions; cook until browned, about 12 minutes. Transfer to bowl; let cool.

In food processor, pulse chicken and livers until coarse. Add egg, salt and pepper; pulse to combine. Stir into onions.

Place 3 dumpling wrappers on work surface, keeping remainder covered with damp cloth to prevent drying out. Brush edges with water. Place 2 tsp (10 mL) chicken mixture on centre of each; fold over and pinch to seal. Fold ends around to centre to overlap; gently press ends to seal. Place on lightly floured tray. Repeat with remaining wrappers and filling.

In large saucepan of boiling salted water, cook dumplings, in batches, until wrappers are slightly translucent, 2 to 3 minutes. With slotted spoon, transfer to towel-lined tray.

In nonstick skillet, heat remaining oil over medium-high heat; cook dumplings until bottoms are golden, 3 minutes. Transfer, crispy side up, to plate.

Source : Canadian Living Magazine: December 2009