1 Place the flour on a clean work surface and make a well in the center.

2 Whisk the eggs with the water and salt. Pour the egg mixture into the center of the well. Work the eggs into the flour a little at a time until the mixture forms a ball of dough. Push the excess flour to the side and add more if the dough feels sticky.

3 Knead the dough until smooth and elastic, about 5 minutes. Wrap the dough in plastic wrap and rest it in the refrigerator for up to 1 day.

4 Cut the dough into small sections, about the size of a golf ball. Keeping the rest of the dough covered, flatten the dough and feed it into a pasta machine set at number 5. Flour the dough lightly and lower the pasta machine to number

Feed the dough through the machine. Continue until the dough has gone through the machine setting at number 1. Place the rolled dough on a lightly floured baking sheet and cover with a clean towel.

5 Continue rolling the rest of the dough until all the dough has gone through the machine to the lowest setting. Cut the dough into 2½ inch squares.

Note: If you do not have a pasta machine, roll out dough as thinly as possible with a rolling pin. Repeat process one or two times.

6 Lay one sheet of dough on a floured surface. Trim the dough to a rectangle. Place a walnut size amount of filling every 2 inches. Brush the dough with water around each mound .

7 Line a sheet pan with parchment paper. If using wonton skins, cut them into two 2½ inch squares. Working in batches, lay out the kreplach dough or wonton squares on a lightly floured work surface. Lightly brush the squares with water. Place a teaspoon of meat in the center of the square and fold over to form a triangle. Push out any air bubbles and press the edges together to seal. Place the kreplach on the sheet pan. The kreplach can be frozen at this point and stored in a heavy freezer bag for up to 3 months.

8 To cook the kreplach, bring a large pot of water to a boil. Boil the kreplach until they float to the top, about 5 minutes. With a slotted spoon or wire skimmer, transfer the kreplach to a sheet pan.

As seen in Joy of Kosher with Jamie Geller Magazine (Late Winter 2013) - Subscribe Now