Make wrappers and cook:
1. Sift flour and 1 teaspoon salt into a large bowl, and create a well in the center.
2. Pour eggs into the well, and, wetting your hands, knead into a dough. Add water, and continue kneading until dough is smooth. Roll dough into a ball, place it in a bowl, cover the bowl with a damp cloth, and refrigerate for 30 minutes.
3. On a well-floured board, roll dough as close as possible to paper-thinness with a floured rolling pin. Cut into 2-inch squares. You can roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling at hand.
4. Place a flatware teaspoon of filling in the center of the square and fold diagonally to create a triangle. Seal sides with egg mixture.
5. Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop in the kreplach, and cook for 20 minutes. Serve in chicken soup or, for dairy fillings, with sour cream and fried onions. Makes about 30.

Variations:
Easy Kreplach
Kreplach is much easier to make if you start out with commercial wonton skins for wrappers.
Ingredients:
1½ cup cooked chicken
¼ cupchopped onion
2 tablespoons schmaltz
Grivens, (if you have any)
Salt and Pepper
1 pack Won ton skins

Directions:
Place 1 teaspoon of meat filling in center of each won ton skin and fold into triangles. Pinch sides together. It helps to moisten the edges so they will form a better seal. Let stand on floured surface for 15 minutes to prevent sticking or opening during cooking. Drop into boiling salted water or soup. Cook about 15 minutes. Also good deep-fried. Makes about 15.

Cherry Kreplach
These are traditional at Shavuot, which happily occurs when cherries are in season. Instead of using canned cherries, stew a pound of fresh cherries in 1 cup water and sugar to taste. Don’t overcook them.
Kreplach are given different shapes in different places. Polish Jews often fold them into ear-shaped pieces (uzhki), while others shape them like ravioli. When the dough pockets are made in half-moons, they are called cherry varnishkes. To make pareve cherry kreplach, boil the cherry syrup with 2 teaspoons cornstarch until thickened, then let cool before using.
dough: pareve; filling: dairy

Ingredients: (serves 8)
2 eggs
1/2 cup water
about 5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar

Filling and topping
1 can (16 ounces) pitted sweet cherries
1 cup sour cream
1/2 cup confectioners sugar

Method:
1. In a large bowl, beat the eggs with the water until smooth. Gradually add 3 cups of the flour and the salt and sugar, beating constantly to form a stiff dough.

2. Sprinkle your work surface generously with flour. Turn out the dough, and knead thoroughly, adding more flour if necessary, until it no longer sticks to your hands or the work surface.

3. Cover dough with a damp cloth and let rest at room temperature for at least 30 minutes.
4. Roll out dough on a floured surface and use a wine glass or cookie cutter to cut out 3-inch rounds of dough.
5. Drain the cherries and place 2 cherries on each round. Fold the dough in half like a turnover.
6. Moisten the edges and pinch them together, or press with the tines of a fork to seal.
7. Bring a large pot of water to a boil over high heat. Add the kreplach and bring back to a boil.
8. Reduce heat to prevent the water from boiling over, then increase heat again and cook for 5 minutes.
9. Drain the kreplach, then serve with sour cream and cinnamon. If pareve, serve sprinkled with confectioners’ sugar.