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1
Knead the dough well until smooth and elastic, adding a little flour if sticky or a drop of water if necessary.
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2
Wrap in plastic wrap and allow to rest 20 minutes.
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3
Fry the onion in oil till soft.
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4
Add the meat, season with salt and pepper, and cook, stirring and crushing the meat with a fork, until it changes color.
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5
Let it cool a little, then put it in the food processor with the egg and parsley and blend to a paste.
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6
Roll out the dough as thin as possible on a lightly floured surface and cut it into 2 1/2-inch (6 1/2-cm) squares.
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7
The Jewish way to do it (as opposed to the Italian) is to fold the sheet of dough over and over into a flattened scroll, and to cut across into pieces 2 1/2 inches (6 1/2 cm) wide.
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8
Then unroll the strips, put them in a pile, and cut them into squares.
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9
Scraps can be rolled into a ball, rolled out again, and cut into squares.
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10
Put a teaspoon of filling in the middle each square and fold over diagonally, bringing one point to meet the opposite point to make triangle.
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11
Pinch the edges together firmly to seal tightly.
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12
Now make a ring by bringing the two longer points of the triangle together and pressing them firmly to stick them.
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13
Leave to stand 15 minutes.
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14
Drop the kreplach in plenty of boiling salted water and cook over medium heat for about 20 minutes.
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15
Start with a fast, hard boil to prevent them from sticking to the bottom, and when they float to the top, continue cooking on medium heat.
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16
Remove the cooked dumplings with a slotted spoon.
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17
When you are ready to serve, drop them into the chicken broth.
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18
(You can cook them in the broth, but they give it a cloudy appearance.)
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19
Variations:
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20
You can make kreplach with leftover cooked beef or chicken mashed to a paste in the food processor with parsley and seasonings.
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21
For kreplach with a chicken-liver filling (also called varenikes): Fry 1 small chopped onion in 2 tablespoons of oil until soft, Sprinkle 6 oz (175 g) chicken livers with salt and sear on both sides under the grill to kosher them.
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22
Blend lightly in the food processor with 1 small egg and a little pepper.
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23
A wonderful Hungarian version is made with goose liver.
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24
For a mushroom filling: Fry 1 small chopped onion in 2 tablespoons of oil, then add 6 oz (175 g) mushrooms (preferably shiitake) that have been finely chopped in the food processor.
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25
Saute gently, adding salt and pepper and a little water, until thoroughly cooked and the liquid is absorbed.
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26
Add 2 tablespoons finely chopped parsley.
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27
Bind with a beaten egg added in at the end.
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28
There are those who mix in a little mashed potato to bind the hash into a paste, making it easier to use.
