• To make the dough, sift the flour and salt into a bowl. Make a well in the center and put in the eggs and water.
• Gradually incorporate the flour into the eggs until you have a stiff dough.
• Cover bowl and let dough rest while you prepare desired filling.
• When ready to fill, roll out the dough until 1/16 inch thick on a lightly floured work surface.
• Use a ravioli cutter or sharp knife to cut the dough into 2-inch squares. Place a heaping teaspoon of filling in the center of each square.
• Fold the dough over the filling to form a triangle. Wet your fingers and pinch the edges of the dough firmly together to prevent filling from escaping.
• To cook filled kreplach, drop them into boiling salted water or soup and cook for 15 minutes. Drain well if they are to be served separately.

Potato and Mushroom Filling

Pareve

• If you cannot find imported dried mushrooms, substitute fresh button mushrooms but do not soak them.
• Peel and mash the potatoes. Melt the shortening in a skillet over high heat and saute the onions until lightly browned. Set aside.
• Drain the mushrooms and briefly saute them in the remaining shortening.
• Mix the mashed potatoes, sauteed onions, and sauteed mushrooms, then season mixture with salt and pepper.
• These kreplach are equally good in meatless soups or sauteed and served at a nonmeat meal.

Meat Filling

Meat

• Meat-filled kreplach are traditionally eaten in soups on Purim, at the last meal before the Yom Kippur fast, and on Hoshanah Rabbah. An Ash-kenazic tradition is that kreplach have hidden ingredients (the filling), and that the 3 occasions in question have mysterious characteristics whose meaning is hidden from us.
• 1 onion, finely chopped
• 2 tablespoons water
• 2 tablespoons chicken fat
• 2 cups ground or chopped boiled beef
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Put the onion and water into a small saucepan over medium heat. Cover the pan and cook the onion until it is soft, about 5 minutes.
• Melt the chicken fat in a skillet over high heat.
• Mix the remaining ingredients in a bowl, then add to skillet and saute the mixture until the meat loses its redness, stirring constantly to break up any lumps, about 7 minutes.
• Let cool before using to fill the kreplach.