Kreplach

Step 1: Drain and coarsely grind with all the onions, adding a little broth from the meat if needed to make it moist enough to handle.

Step 2: Dough: Mix the oil, salt and water in a bowl.

Step 3: Gradually stir in the flour until a medium soft dough is formed.

Step 4: Place on a floured board.

Step 5: Knead until the dough is smooth and soft.

Step 6: A food processor will work fine for this.

Step 7: Cut the dough into 3 portions.

Step 8: Roll each piece into a rectangle about 1/8- inch thick.

Step 9: Cut into 2- inch squares.

Step 10: Fill each square with about 1 teaspoon of the meat mixture.

Step 11: Dipping your hands in flour, fold over into a triangle, and then crimp closed.

Step 12: Join the two ends together like a little ring, as with tortellini or wontons.

Step 13: Repeat with the rest of the dough.

Step 14: If you like, you can freeze the kreplach at this point.

Step 15: Place on a cookie sheet in a single layer and freeze.

Step 16: Transfer to plastic freezer bags.

Step 17: Otherwise, refrigerate until ready to use.

Step 18: To cook the kreplach, bring about 10 cups of water to a boil in a big pot.

Step 19: Add salt and about 20 kreplach at a time.

Step 20: When the kreplach have risen to the top, cook for another 5 minutes (al dente).

Step 21: Remove with a strainer into a bowl filled with chicken soup.