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1
Season the meat with salt and pepper, rub with the garlic.
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2
Place in a heavy pot and surround with the carrot, celery and 1 onion.
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3
Cook covered for about one hour or until there is almost no liquid.
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4
Add water to cover and simmer for 1- 1/2 hours.
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5
While the meat is cooking, slice the remaining 2 onions and saute slowly in oil until brown.
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6
Remove the meat from heat and let cool.
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7
Drain and coarsely grind with all the onions, adding a little broth from the meat if needed to make it moist enough to handle.
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8
Dough: Mix the oil, salt and water in a bowl.
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9
Gradually stir in the flour until a medium soft dough is formed.
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10
Place on a floured board.
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11
Knead until the dough is smooth and soft.
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12
A food processor will work fine for this.
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13
Cut the dough into 3 portions.
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14
Roll each piece into a rectangle about 1/8- inch thick.
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15
Cut into 2- inch squares.
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16
Fill each square with about 1 teaspoon of the meat mixture.
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17
Dipping your hands in flour, fold over into a triangle, and then crimp closed.
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18
Join the two ends together like a little ring, as with tortellini or wontons.
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19
Repeat with the rest of the dough.
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20
If you like, you can freeze the kreplach at this point.
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21
Place on a cookie sheet in a single layer and freeze.
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22
Transfer to plastic freezer bags.
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23
Otherwise, refrigerate until ready to use.
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24
To cook the kreplach, bring about 10 cups of water to a boil in a big pot.
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25
Add salt and about 20 kreplach at a time.
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26
When the kreplach have risen to the top, cook for another 5 minutes (al dente).
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27
Remove with a strainer into a bowl filled with chicken soup.
