FILLING:

1 to 1 1/2 lbs. boiled chuck
1 to 2 lg. onions, diced
Chicken fat or butter for sauteing

DOUGH:

2 c. flour, unsifted
2 eggs
1/2 tsp. salt
3 tbsp. water

In advance, prepare a soup using chuck. Saute onion in fat until brown. Grind chuck with onion in meat grinder. Add egg. Set aside. Place flour in a large bowl or on a board and make a well in the center. Put eggs, salt and water into it. Knead until dough is smooth and elastic. Roll out on a lightly floured board until dough is very thin. Cut into 2 inch squares. Place 1 teaspoon of filling on each square. Pinch edges together to form a triangle. (You may now freeze the kreplach by layering them on freezer paper. After they are frozen, store in a plastic bag.) When ready to serve, drop kreplach (a few at a time) into 8 quarts of boiling salted water. Cook for about 20 minutes or until done. The kreplach may be fried after being boiled. Yield: Approximately 169 kreplach. NOTE: Kreplach must be well sealed. Use flour on inside edge. Leftover chicken, turkey, brisket, or fresh ground beef may also be used.