KREPLACH (JEWISH RAVIOLI OR WONTONS/WRAPS)

Steps:

• 1. Prepare one of the fillings. Refrigerate before you prepare dough/wraps. Dough/Wrap Directions: Sift flour with salt into large bowl. Create a well in center. Pour eggs into the well. Keep a bowl of water at hand. Wetting hands, knead into a dough. Add water, and continue kneading until dough is smooth. Roll dough into a ball, place it in a bowl, cover the bowl with a damp cloth, and refrigerate for 30 minutes. On a well-floured surface, using a floured folling pin rolle as close as possible to paper-thin pin. Cut into 2-inch squares. If possible roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling on hand. Place a flatware (not measuring spoon)teaspoon of filling in the center of the square. Fold diagonally to create a triangle. Seal sides with egg mixture. Pinch with a fork and/or use fingers and seal WELL to keep from opening when boiling. Bring a pot of water to a full boil. Add 1 tablespoon salt. Drop kreplach in. Cook 20 minutes. Serve in prepared chicken soup. For appetizer or soup side accompaniment: Place the boiled kreplach in a greased or sprayed with cooking spray parchment lined baking pan. Bake in preheated 350 degree oven until crisp and brown. Serve immediately. These do not taste good cold.
• 2. PREPARATION FOR MEAT FILLING: Preheat oil in a skillet. Sauté onions until browned. Remove with a slotted spoon. Set aside. Add meat to skillet and brown on high, stirring often til browned. Put onions back in with meat and cook another minute. Let cool. In a bowl, mix meat-onion mixture thoroughly with all remaining ingredients. Refrigerate until ready to fill dough.
• 3. PREPARATION FOR POTATO FILLING: Preheat oil in skillet. Sauté onions until browned well. Add garlic at last minute because it browns quickly and could give a bitter taste if you add it too early. In a large bowl, thoroughly combine onion-garlic mixture with all other ingredients.