Kreplach Dough:
4 cups flour,
1 tsp salt,
6 eggs,
4 tbsp water.
Mix all ingredients in a bowl.
Turn out onto a floured surface.
Knead dough until dough is pliable.
(Add more flour if dough is too sticky).
Roll out until dough is very thin. (About 1/8 inch thick).
Filling:
1 lb boneless chuck
1 large onion quartered
3 sticks of celery
3 carrots
1 egg
Put chuck, onion, peeled carrots and celery in a large heavy duty pot.
Bring to a boil and then reduce heat to medium.
Cook till meat is tender (about 1 hour).
Strain liquid and reserve.
Put meat through a grinder.
Add beaten egg and mix well.
Add enough strained liquid to make moist and soft.
Cut dough into 2-3 inch squares.
Place 1 tsp. filling in the center of each square.
Pinch edges together to seal.
Drop kreplach in boiling salted water.
Cook for 15-20 minutes till they rise to the top.
Remove from water and place in a collander.
Rinse with cold water and drain.
Cooked kreplach can be served in soup or fried in oil until brown and crisp.
source oldworldrecipes
