INGREDIENTS

INSTRUCTIONS

1.  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.
2. 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.
3. 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.
4. 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.
5. Roll the dough out, 1 ball at a time, 1/4 inch thick. Cut the dough into
3 to 3 1/2 inch squares. Arranging each square of dough with 1 corner
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!)
6. 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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