This is an easier and much lighter version of a traditional Jewish recipe. The use of wonton wrappers (squares) gives these kreplach a much airier texture. Rather than tasting mostly dough, which more often than not is pretty heavy, the taste and texture is primarily that of the filling.
One package of fresh won ton wrappers
1 egg beaten, with a little water added for binding the dough
Pot of boiling water with 1 Tablespoon of salt added
Use two won ton wrappers for each kreplach.
Wet one won ton wrapper with the egg wash around the edges, and place another wrapper directly upon it.
Place one teaspoon of filling in the center of the square and fold diagonally to make a triangle. Seal the sides with the egg wash.
Drop the kreplach in the boiling water and cook for 10 minutes.
Serve in chicken soup.
2 Tablespoons corn oil
¾ cup finely chopped onion
½ pound chopped left-over cooked beef pot roast or brisket
1 egg yolk
2 Tablespoons finely chopped fresh parsley
¼ teaspoon pepper.
Heat the corn oil in a skillet.
Sauté the onions until lightly browned, (about 4 minutes) remove with a slotted spoon and set aside.
Add the meat to the pan and sauté on high heat, stirring frequently until all the meat is browned.
Put the onions back in and sauté with the meat, stirring constantly for 1 minute.
Let the mixture cool.
In a bowl, mix together the meat-onion mixture with all remaining ingredients.