Meat Kreplach (Jewish Ravioli) - cooking recipe

Ingredients

Dough
3 eggs
2 cups flour
3/4 teaspoon salt
water (approx 3 tbsp)
Filling
1 lb cooked beef, chopped (such as roast beef or brisket)
2 onions, sliced and browned
1 egg
salt
pepper
olive oil (original recipe called for schmaltz, rendered chicken fat) or butter (original recipe called for schmaltz, rendered chicken fat)

Preparation

Prepare Dough - Beat egg slightly, add salt, flour and enough water to make a stiff dough.
Knead dough well, let stand covered for 30 minutes.
Roll out very thin and spread on cloth to dry. It must not be the least bit sticky but not so dry that it will break or be brittle.
Prepare Meat Filling - The original recipe simply used chopped cooked meat. Our family version put the meat and browned onions through a meat grinder. I'm going to try using a food processor and roughly chop the meat and onions.
Add egg, salt and pepper to meat and onion mixture.
With knife, cut the dough in 2 inch squares.
Place a teaspoon of meat mixture on every square and then fold each into a triangle, pressing the edges together. Wet the edges with water or egg yolk if needed to get them to stick well.
Drop kreplach into boiling salted water or soup, and cook for 15 minutes.
Remove with slotted spoon and drain on paper towels. Refrigerate or freeze until ready to serve. (They could also be served immediately in hot soup).
Prior to serving, thaw (if frozen) and brush tops with oil, butter or schmaltz. Bake at 350 degrees for 30 minutes or until heated through (I'm totally guessing on the time since this was not in the cookbook notes, so monitor closely so the kreplach does not get browned on the tops).