Kreplach

• Noodle dough made with 2 cups of flour (see recipe)
• 1 pound boiled beef (see recipe)
• 2 tablespoons onion juice (see note)
• 1 egg, lightly beaten
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Prepare the dough as directed.
2. Shred or chop the meat fine (may be done in food processor).
3. There should be about two cups.
4. Put meat into mixing bowl.
5. Add onion juice, egg, salt and pepper.
6. Blend by hand.
7. Divide dough into quarters.
8. Roll as thin as possible by hand or in pasta machine.
9. A preferred method for filling kreplach is to cut the sheet of dough into 2 1/2- or 3-inch squares.
10. Fold over and seal.
11. Drop kreplach into boiling water and cover.
12. Cook 15 to 20 minutes.
13. Serve kreplach in well-seasoned hot chicken broth 4 to 8 kreplach apiece.

flour, beef, onion juice, egg, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6750 (may not work)