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1
For filling: In a small skillet, heat oil over medium heat.
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2
Add onion, and saute until well browned, 6 to 8 minutes.
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3
Toward end of cooking add garlic, and stir well.
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4
Add beef, breaking it up well with side of wooden spoon.
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5
Saute until it has lost its raw color.
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6
Season with salt and freshly ground pepper, and saute another 2 minutes.
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7
Remove from heat and let cool.
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8
For dough: Mound flour on a wooden board (or in a large mixing bowl).
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9
Make a well in center.
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10
Break eggs into well, then add 2 tablespoons lukewarm water.
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11
With a fork, beat eggs and water together, incorporating a bit of the flour.
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12
As liquids blend, continue to push flour into well.
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13
Drizzle in 2 more tablespoons water, one at a time, or as needed to make a cohesive dough.
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14
When dough is well blended, mix it by hand, then begin to knead it on a flat surface.
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15
With a bench scraper, turn dough and press it with your fingertips, then knead a few strokes again.
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16
The dough should remain slightly sticky but become smooth and elastic; if dough is very sticky, lightly sprinkle work surface with flour.
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17
Form dough into a ball and let rest on the board, covered with a bowl or a piece of plastic wrap, for 30 minutes.
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18
Using half the dough at a time, and keeping other half covered, roll out very thin on floured board.
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19
You may need to stretch as you roll.
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20
Alternately, use a crank-handled pasta machine on thinnest or near thinnest setting.
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21
To fill and shape kreplach, cut rolled dough into 3-inch squares.
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22
Put 1 rounded teaspoon of filling in center of each square.
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23
With a brush or a finger, moisten edges of squares with water.
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24
Fold dough from corner to corner, forming a triangle, and seal carefully.
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25
To cook kreplach, bring a large pot of well-salted water to a boil over high heat.
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26
Working in batches, if necessary, add kreplach -- do not crowd pot -- and boil until dough is cooked and tender to taste, 6 to 8 minutes.
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27
Drain and cool.
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28
(Kreplach can be frozen at this point.
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29
To use, thaw in refrigerator or at room temperature.)
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30
Place a large skillet over medium-high heat and add about 1/8-inch vegetable oil.
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31
When oil is shimmering, add boiled kreplach and fry until well browned and crispy on both sides.
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32
Serve hot, accompanied by applesauce, if desired.
