1 1/2 c. flour
2 eggs
1 tbsp. water
1/2 tsp. salt

Place the unsifted flour on a board and make a well in the center. Drop the eggs, water, and salt into it, work them into the flour and knead the dough until it is smooth and elastic. Flour the board lightly and roll out dough to 1/8 inch thickness. Cut the dough into 3 inch squares.

Place 1 tablespoon of the desired filling on each square. Fold one corner over diagonally to form a triangle and press the edges together lightly, using a little water to seal them. Cook the kreplach in rapidly boiling salted water for 20 minutes. Serve as a side dish. To serve as a side dish, they may also be browned in the oven. Makes approximately 2 dozen kreplach.

Cheese filling: Mix cottage or pot cheese with egg and seasoning; minced onion and sour cream may also be added.