Lay 12 wonton wrappers over a cutting board or work surface. 

Brush each wonton wrapper with oil and top with additional wonton wrapper. 

Brush edges of wontons with oil. 

Place one teaspoon of filling in center of wrapper.

Seal edges by crimping with a fork on both sides of the wonton.

Place wontons in freezer for 15 minutes to set. 

At this point you can boil, pan fry, deep fry, steam or store for future use.  Raw or cooked kreplach can be stored in freezer packed in ziplock bags lined with wax paper or parchment paper. 

You can cook kreplach straight from the freezer. 

Simmer: Place in pot of simmering chicken broth and simmer for fifteen minutes

Pan Fry: Heat 2 tablespoons evoo in a frying pan on medium heat. Add kreplach and pan sear for three minutes. Pour 1 tablespoon water into frying pan, cover pan and cook an additional two minutes.

Deep Fry: Prepare a pot of evoo for deep frying. Bring oil up to 325°F. Fry for 3-4 minutes until golden brown. Drain on paper towels.

Steam: Prepare steamer basket by placing basket in pot of simmering water (making sure that basket isn’t directly touching the water) and lining the basket with parchment paper. Place kreplach in basket. Cover basket and steam for six minutes.

Video by Brian K. Spector