Kreplach can be fried and served as an appetizer.

1 3/4 c. sifted flour
1 1/2 tsp. salt
2 eggs
3 tbsp. shortening
1/2 lb. ground beef
1 onion, grated
1/2 tsp. freshly ground black pepper
2 tbsp. parsley

Sift the flour and 1/2 teaspoon of salt onto a board. Make a well in the center and place the eggs in it. Work in the flour until a dough is formed. Knead until smooth and elastic. Roll out as then as possible. Cut into 3 inch squares.

Melt the shortening in a skillet. Add the beef, onion, pepper, parsley and remaining salt. Saute for 10 minutes, stirring frequently. Let cool for 15 minutes. Place 1 tablespoon of the beef mixture on each square. Fold the dough over the filling to form a triangle. Press the edges together firmly. Drop into boiling water or soup. Cook for 20 minutes.

If cooked in water, drain well and serve with meat dishes. If cooked in soup, serve several in each portion of soup.