Wrappers
3 cups flour
1 teaspoon salt
3 eggs, beaten
3 tablespoons cold water
1 egg, beaten, for binding kreplach
1 tablespoon salt

Meat filling
2 tablespoons corn oil
3/4 cup finely chopped onion
1/2 pound chopmeat
1 egg yolk
2 tablespoons finely chopped
fresh parsley
1 teaspoon salt
1/4 teaspoon pepper

Potato filling
2 tablespoons corn oil
3/4 cup finely chopped onion
1 teaspoon finely chopped or
crushed fresh garlic
1 egg yolk
1 cup cooked, mashed potato
2 tablespoons minced fresh parsley
1 tablespoon minced scallions
1 teaspoon salt
1/4 teaspoon pepper

Cheese filling
1 cup farmer cheese
1/4 cup sugar
1 egg, beaten

Meat Filling

1. Heat corn oil in a skillet; sauté onions until nicely browned, remove
with a slotted spoon, and set aside. Add meat to the pan and sauté
on high heat, stirring frequently until all meat is browned. Put the
onions back in, and sauté with meat, stirring constantly for 1
minute. Let cool.
2. In a bowl, thoroughly mix meat-onion mixture with all remaining ingredients.

Potato Filling

1. Heat corn oil in a skillet, and sauté onions until nicely browned. At
the last minute, add garlic, which browns quickly.
2. In a large bowl, combine onion-garlic mixture with all other ingre-
dients, and blend thoroughly.

1. Combine all ingredients in a bowl, and blend thoroughly.

Make wrappers and cook:

1. Sift flour and 1 teaspoon salt into a large bowl, and create a well
in the center.
2. Pour eggs into the well, and, wetting your 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.
3. On a well-floured board, roll dough as close as possible to paper-
thinness with a floured rolling pin. Cut into 2-inch squares. You
can roll each individual square a bit thinner before you fill it.
Have bowl with beaten egg, a teaspoon, and filling at hand.
4. Place a flatware teaspoon of filling in the center of the square and
fold diagonally to create a triangle. Seal sides with egg mixture.
5. Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop
in the kreplach, and cook for 20 minutes. Serve in chicken soup
or, for dairy fillings, with sour cream and fried onions.