Preparation for Dough:
- In a spacious mixing bowl, combine flour and salt.
- Add an egg, an egg yolk, and water to the flour mixture. Use a wooden spoon or, if preferred, a food processor fitted with the metal blade to blend until a soft, smooth dough forms.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes or overnight for best results.
Preparing the Kreplach:
- When you’re ready to make the kreplach, bring a large pot of water to a boil, seasoning it generously with salt.
For the Filling:
- In a separate bowl, thoroughly mix the beef, and if desired, finely chopped onion and pepper.
- On a well-floured surface, or if you have one, using a hand-cranked pasta maker, roll out the dough as thin as it will go.
- Cut the dough into three-inch squares, and you should have about 32 of them.
- Place half a teaspoon of the prepared filling in the center of each dough square.
- Fold the squares over to create triangles and firmly pinch the edges to seal them.
- Gently place the finished kreplach into the boiling water, ensuring they don’t stick together. You can use a wooden spoon to gently stir them to keep them separate.
- Allow the kreplach to simmer in the boiling water for approximately 20 minutes.
- If you notice any kreplach sticking together in the pot, use the wooden spoon to separate them gently.
- After the 20-minute simmering period, remove the kreplach from the pot with a slotted spoon or wire skimmer.
- Serve the freshly cooked kreplach right away in hot soup, or if you prefer, you can freeze them for later use.
Enjoy your delicious homemade kreplach!