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

MEAT FILLING:

1 tbsp. fat
1/2 lb. ground beef
1/2 c. minced onions
3/4 tsp. salt
1/4 tsp. pepper

CHICKEN FILLING:

1 1/2 c. ground cooked chicken
4 tbsp. browned minced onion
1 egg yolk
3/4 tsp. salt and dash of pepper
1 tbsp. minced parsley

Noodle Preparation: Place unsifted flour on a board and make a well in the center. Drop the eggs, water, and salt into it. Mix and knead until smooth and elastic. Roll and stretch the dough as thin as possible. Cut into 3 inch squares.

Meat Filling: Heat fat in pan and cook meat and onion 10 minutes, constantly stirring. Add salt and pepper. Cool.

Chicken Filling: Blend all the ingredients together.

Place one tablespoon of either filling in the square of dough. Fold over into a triangle. Press edges together with a little water. Cook in boiling, salted water or soup 20 minutes or until they rise to top.

Kreplach is a traditional accompaniment to chicken soup, especially during Rosh Hashana, the Jewish New Year.

A variation for this is to fry after boiling and serve as a side dish.