Alice's Kreplach Recipe

• 2 c. Flour
• 2 x Large eggs
• 1/2 c. Cool Water
• 1/2 tsp Salt
• 1 Tbsp. Chicken Fat or possibly Oil
• 1 x Egg
• 1 1/2 lb Chuck or possibly Brisket, Grnd
• 1 x Onion, diced
• 1 x Carrot, shredded

1. When I was working for the Jewish Home in Rochester, a wonderful resident by the name of Mary Shapiro, may she rest in peace, told me to get her sister's recipe for kreplach.
2. I did, and this is it!
3. It makes declicious kreplach!
4. DOUGH: Mix all ingredients in mixer with dough hooks till dough forms ball.
5. Put dough on floured board & knead for a bit.
6. Divide the dough into 2 and roll thin.
7. Cut into strips & then squares.
8. Fill.
9. Fold into triangles.
10. Healthy pinch sides together.
11. FILLING: Cook meat in oil with onion & carrot before you grind.
12. After cold, add in egg.
13. Then mix everything together.
14. After Kreplach are filled, blast freeze.
15. Throw into plastic bag after frzn.
16. When ready to serve, boil in salted water (1 tbsp.
17. regular salt).
18. Boil 20-25 mins., then throw into warm soup.
19. If dough feels sticky, add in a little flour.

flour, eggs, water, salt, chicken fat, egg, brisket, onion, carrot

Taken from cookeatshare.com/recipes/alice-s-kreplach-63170 (may not work)