2 c. flour
2 eggs
1/2 c. water
1/2 tsp. salt
1 tsp. baking powder (opt.) for fluffier dough

FILLING:

1 lb. cooked ground meat
1 onion, diced
Salt & pepper to taste
1 tbsp. oil
1 egg
1 tbsp. bread crumbs

Combine flour and salt. Beat eggs and water together, and gradually add flour until a mass is formed. Turn onto floured surface and knead until dough is smooth. Cut dough in half. Roll into oblong shape and cut into 3 inch squares. Fill with 1 heaping teaspoon of filling. Fold diagonally in half and press edges firmly to form a triangle. Bring a large pot of salted boiling water to a boil. Drop kreplach in by batches and boil at a rolling boil for 10 to 12 minutes until dough is tender. Store in refrigerator or freezer until ready to use. Heat in chicken soup or fry in oil until golden for a side dish.

FOR FILLING: Chop cooked flanken by hand or briefly in processor. Saute onion in oil and add to the meat, season and add bread crumbs and egg to bind mixture. Use for filling dough. NOTE: Chicken can be substituted for filling.