Kreplach

• Filling:
• 3 lbs rump roast(cubed) or stewing beef
• 1 1/2 lbs Chicken liver
• 1 1/2 onions sauteed in oil
• 1 1/2 onions(raw, diced)
• 1 onion (raw. sliced)
• 3 eggs
• 1 heaping tbs. Matzo meal
• salt and pepper to taste.
• Dough:
• 15 eggs
• 7-9 cups flour
• 2 tsp salt
• 2 oz water

1. Boil beef with 1 raw sliced onion until tender(about 2 hours). Saute chicken liver in its own juice. Grind cooked meats and sauteed onions in a meat grinder. Add raw onions, eggs and matzo meal. Season to taste.
2. Combine dough ingredients and knead with hands adding flour as needed. Allow dough to rest. Take a small amount of dough. Knead with flour. Roll out dough to 1/8 inch. Cut dough into 3 inch squares. Add approximately 1 tbs of meat mixture onto each square. Fold dough into triangles, sealing edges carefully. Drop into boiling salted water for 5 minutes. Cool on a cookie sheet. Saute in 1" of vegetable oil. Serve hot with chicken soup.
3. May be frozen before sauteing.

filling, stewing beef, chicken, onions, onion, eggs, matzo meal, salt, eggs, flour, salt, water

Taken from www.epicurious.com/recipes/member/views/kreplach-1278491 (may not work)