Meat Kreplach

• 2 eggs, beaten
• 1/4 cup water
• 1/2 onion, minced
• 1 egg
• 1-1/2 cup flour
• 1-1/2 cup chopped meat or poultry
• 2 tablespoons oil
• salt and pepper to taste

1. Saute onion in oil until transparent. Add meat and seasonings. Remove from heat and blend in 1 egg to bind filling.
2. To make the dough, add flour and water to the 2 beaten eggs. Mix to blend, then knead into a soft dough. Roll very thin on floured board and cut into 2" squares. Put a spoonful of filling on each square and fold into triangles. Pinch edges together to seal. Drop kreplach into 4 quarts of salted, boiling water and cook about 15 minutes, or until done. Serve in soup. To use as an appetizer, bake on a greased cookie sheet at 350' for 20-25 minutes, or until brown. May be frozen before or after cooking.

eggs, water, onion, egg, flour, chopped meat, oil, salt

Taken from www.epicurious.com/recipes/member/views/meat-kreplach-51990601 (may not work)