KREPLACH I

Steps:

• Season the meat with salt and pepper, rub with the garlic.
• Place in a heavy pot and surround with the carrot, celery and 1 onion.
• Cook covered for about one hour or until there is almost no liquid.
• Add water to cover and simmer for 1- 1/2 hours.
• While the meat is cooking, slice the remaining 2 onions and saute slowly in oil until brown.
• Remove the meat from heat and let cool.
• Drain and coarsely grind with all the onions, adding a little broth from the meat if needed to make it moist enough to handle.
• Dough: Mix the oil, salt and water in a bowl.
• Gradually stir in the flour until a medium soft dough is formed.
• Place on a floured board.
• Knead until the dough is smooth and soft.
• A food processor will work fine for this.
• Cut the dough into 3 portions.
• Roll each piece into a rectangle about 1/8- inch thick.
• Cut into 2- inch squares.
• Fill each square with about 1 teaspoon of the meat mixture.
• Dipping your hands in flour, fold over into a triangle, and then crimp closed.
• Join the two ends together like a little ring, as with tortellini or wontons.
• Repeat with the rest of the dough.
• If you like, you can freeze the kreplach at this point.
• Place on a cookie sheet in a single layer and freeze.
• Transfer to plastic freezer bags.
• Otherwise, refrigerate until ready to use.
• To cook the kreplach, bring about 10 cups of water to a boil in a big pot.
• Add salt and about 20 kreplach at a time.
• When the kreplach have risen to the top, cook for another 5 minutes (al dente).
• Remove with a strainer into a bowl filled with chicken soup.