Kreplach I - cooking recipe

Ingredients

Meat Filling
2 lbs boneless beef chuck roast or 2 lbs beef brisket
salt & freshly ground black pepper, to taste
1 clove garlic
1 carrot
1 stalk celery
3 medium onions
3 tablespoons vegetable oil
Dough
1/4 cup vegetable oil
2 teaspoons salt
1 cup lukewarm water
4 cups flour

Preparation

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.