Kreplach Draft

How I make it

Dough

1. Bring the water and salt to a boil. Remove from the heat and add 1 cup of the flour all at once.

2. Stir vigorously and turn the dough (it will look like a clump of lumps at this point) out onto a work surface.

3. Add the second cup of flour and knead vigorously. While kneading, add the yolks and olive oil, and keep kneading until the dough is soft and elastic.

Filling

1. Heat the oil in a skillet and sauté the onion until translucent. Season with salt and pepper.

2. Add the ground beef and cook for a few more minutes, stirring, until partly cooked.

3. Remove from the heat and cool to room temperature. Add the egg and mix.

Shaping and cooking

1. Lightly flour the work surface and roll out the dough to the thickness you like.

2. Cut out circles with a drinking glass and place a generous spoonful of filling in the center of each.

3. Lightly moisten the edges, fold in half and pinch the edges to seal.

4. Bring the chicken soup (or soup thinned with plenty of lightly salted water) to a boil and cook the kreplach in batches.

5. Once they float, cook for 1 more minute.

What I've learned

• I roll the dough to taste; some like it thicker, others prefer it thin.