Jewish kreplach are traditionally cooked and served in a hearty chicken or beef broth. A particularly clever strategy is to mince the chicken or beef you have made the broth with and combine with sautéed onions to fill the dumplings. Other common fillings include leftover Beef Pot Roast or Sweet-and-Sour Brisket; simply substitute 1 cup minced leftover meat for the chicken or ground beef.

Mix together in a bowl:

Prepare:

Divide the dough into 4 pieces and tightly cover 3 of the pieces with plastic wrap. Use a pasta roller or a rolling pin to roll out one piece of dough as thin as possible, about ¹⁄₁₆ inch. Cut the dough into 3-inch squares. Place a heaping teaspoon of filling slightly off-center and fold over to form a triangle. Seal the edges by pressing them with your fingers, then with the tines of a fork. Repeat with remaining dough and filling. Cook as for Vareniki or Pierogi.