Title: Alice's kreplach
 Categories: Meat
      Yield: 8 Servings
 
---------------------------DOUGH--------------------------------
      2 c  Flour
      2    Eggs
    1/2 c  Cold Water
    1/2 ts Salt

--------------------------FILLING-------------------------------
      1 tb Chicken Fat or Oil
      1    Egg
  1 1/2 lb Chuck or Brisket; Ground
      1    Onion; diced
      1    Carrot; shredded
 
  When I was working for the
  Jewish Home in Rochester, a wonderful resident by the name of Mary
  Shapiro, may she rest in peace, told me to get her sister's recipe
  for kreplach. I did, and this is it! It makes declicious kreplach!
  
  DOUGH: Mix all ingredients in mixer with dough hooks until dough forms
  ball. Put dough on floured board & knead for a bit. Divide the dough
  into 2 and roll thin. Cut into strips & then squares. Fill. Fold into
  triangles. Pinch sides together.
  
  FILLING: Cook meat in oil with onion & carrot before you grind.  After
  cool, add egg. Then mix everything together.
  
  After Kreplach are filled, blast freeze.  Throw into plastic bag after
  frozen.
  
  When ready to serve, boil in salted water (1 tbsp. regular salt).
  Boil 20-25 mins., then throw into hot soup. If dough feels sticky,
  add a little flour.