Kreplach I

Posted by request, this is joan nathan's version. Alot of work, but sure brings back childhood memories.

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 .

boneless beef chuck roast, salt & freshly ground black pepper, garlic, carrot, celery, onions, vegetable oil, salt, water, flour