Kreplach

Dough:

4 cups flour

1 tsp salt

6 eggs

4 tbsp water

Mix all ingredients in a bowl.

Turn out onto a floured surface.

Knead dough until dough is pliable.

(Add more flour if dough is too sticky).

Roll out until dough is very thin. (About 1/8 inch thick).

Filling:

1 lb boneless chuck

1 large onion quartered

3 sticks of celery

3 carrots

1 egg

Put chuck, onion, peeled carrots and celery in a large heavy duty pot.

Bring to a boil and then reduce heat to medium.

Cook till meat is tender (about 1 hour).

Strain liquid and reserve.

Put meat through a grinder.

Add beaten egg and mix well.

Add enough strained liquid to make moist and soft.

Cut dough into 2-3 inch squares.

Place 1 tsp. filling in the center of each square.

Pinch edges together to seal.

Drop kreplach in boiling salted water.

Cook for 15-20 minutes till they rise to the top.

Remove from water and place in a collander.

Rinse with cold water and drain.

Cooked kreplach can be served in soup or fried in oil until brown and crisp.

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