Title: Ann's kreplach
 Categories: Meat
      Yield: 8 Servings
 
---------------------------DOUGH--------------------------------
      2 c  Flour
      2    Eggs
      1 tb Warm water (room
           -temperature)
    1/2 ts Salt

--------------------------FILLING-------------------------------
    1/2 c  Onions; minced
      1 tb Chicken fat
    1/2 lb Raw ground beef or
      1 c  Cooked chicken; ground
           Salt to taste
           Freshly ground black pepper
      1 ts Parsley; chopped
 
  Dough: put dough on kneading
  board; make a well. In center of well add eggs, water and salt. Using
  your hands, mix in the eggs, breaking the yolks as you go, and as you
  mix, you add more and more of the flour to the center and knead for
  10 minutes. (Or just put it in the mixer and knead for 5 minutes. Add
  more flour if mix becomes sticky. This is a good noodle dough. Form
  it into a ball, wrap in plastic wrap or foil. Let rest at room temp
  for 30 minutes.
  
  Filling: melt chicken fat, add onions, saute until soft and opaque.
  DO NOT LET BURN. If using the beef, add and cook until it turns grey.
  Remove from heat, add parsley, salt and pepper. If using chicken,
  just add to onions and seasonings. To make kreplach: Cut dough ball
  in thirds for easier handling. Keep unused parts covered until using.
  Roll dough out on floured board until it is very thin, about 1/8
  inch. Trim off rough edges. Cut dough into 2 1/2 inch squares. Place
  about a teaspoon filling into center of each square. Fold dough in
  half to make a triangle. Moisten edges and pinch to seal.  Repeat
  this with the rest of the dough and fillings. Let kreplach sit on a
  floured board for 15-20 minutes before cooking them in a large pot of
  salted, boiling water. Cook for 20 minutes, drain and broil to brown
  them.  Or cook them for 25 minutes and serve immediately in chicken
  soup.  Or instead of boiling, fry in hot oil to be served as
  appetizers.