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1
For the dough:.
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Process flour, salt, eggs in food processor with the metal blade.
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With the machine running, add water. The mixture needs to form a ball. (My mother and I do this the old fashioned way without the aid of a food processor).
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Knead for 30 seconds, adding either more water or more flour to get correct consistency. Wrap dough in plastic while preparing meat.
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For the meat filling:.
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If you are using raw meat, cook it with onion and garlic in frying pan. Otherwise cook onion and garlic in small amount of oil.
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Put cooked meat, onion and garlic in food processor and process until just smooth. Add egg, salt and pepper.
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8
Divide the dough into 2 or 3 parts so that it does not dry out while filling.
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Roll each portion into a very thin rectangle and cut int 3 inch squares. On each square, put a tablespoon or so of filling, and close into a triangle, wetting the edges and pressing them tightly.
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To cook the kreplach, bring a large pot of salted water to a rolling boil. Drop the kreplach into the water and simmer for 15 minutes. Drain well.
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Serve in traditional chicken soup. The parboiled kreplach can be frozen or refrigerated before using.
