INGREDIENTS

INSTRUCTIONS

Cook the chuck in water to cover over medium heat until tender, about
45 minutes. Drain the meat; set aside to cool to room temp. Heat oil
in a heavy skillet over medium heat. Add the onion and liver and  saute
until the onions are soft and the liver is cooked through, 3-4  minutes
each side. Drain off any excess oil from the liver and  onions; set
aside to cool to room temp. With a meat grinder or in a  food
processor, grind the liver and the chuck. Add 1 of the eggs,  seasoned
with salt and pepper, and process until well mixed. In a  large mixing
bowl, combine the flour and 1/4 tsp. salt and make a  well in the
center. In a small bowl, whisk the remaining egg with 1/4  cup of
water. Pour the egg mixture into the well of the dry  ingredients and
mix with a spoon until smooth. Turn out dough onto a  floured board and
knead until soft and silky, about 6 minutes. If the  dough is too wet,
dust with flour and knead it in. Divide the dough  into 2 even balls.
Let the dough rest for 1 to 2 hours. Roll the  dough out, 1 ball at a
time, 1/4 inch thick. Cut the dough into 3 to  pointing at you, take 1
tablespoon of the meat mix and put it on the  top half of the dough.
Moisten 2 sides of the dough with cool water  and fold the bottom half
up over the top, forming a triangle. Fold  the 2 opposite edges
together, pinching the dough so that the  kreplach resembles a
tortellini. Repeat with the remaining dough  squares and filling. (You
can freeze the kreplach at this point in  freezer bags. They keep 2-3
months. Defrost in the refrigerator on a  rack, so the bottoms don't
get soggy!) Bring the broth to a boil in a  large pot. Slide the
kreplach into the boiling chicken broth and cook  them through, about 5
minutes. Serve immediately.  Makes 25-30 kreplach or serves 8.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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