Dough:

3 cups unbleached all-purpose flour, plus more for rolling

1 tsp. salt

3 eggs

1/2 cup plus 2 tbsp. cold water

Filling:

Approximately 1 pound of a combination of leftover chicken and beef

2 tbsp. schmaltz

1 tbsp. canola oil

2 large onions, chopped

2 tbsp. chopped fresh flat-leaf parsley

1 tsp. salt, or to taste

1/2 tsp. ground black pepper, or to taste

For boiling kreplach :

1 tbsp. salt

1/2 tsp. canola oil plus additional for oiling cookie sheet

Chicken Soup

Directions:

Place flour and salt in bowl of food processor. Pulse to combine. Whisk together eggs and all the water in a small bowl. With the machine running, gradually pour egg mixture through feed-tube, adding only enough for mixture to become a mass and leave the sides of the food processor bowl. Continue to process for 1 minute.

Remove dough from processor, flatten, and wrap in plastic. Refrigerate dough while preparing filling.

Heat oil over medium heat in a large skillet. Chop onions in food processor using metal blade. Transfer onions to skillet and saut é, about 10-12 minutes until translucent and just beginning to brown. Remove skillet from heat.

Add leftover meat to food processor bowl fitted with metal blade and pulse to coarsely chop. Add saut éed onions and continue to pulse until mixture is thoroughly combined. Taste for seasoning, adding more salt and pepper as needed.

Fill a large soup pot, 3/4 of the way up, with cold water. Add 1 tbsp. salt and 1/2 tsp. oil to pot. Bring water to a rolling boil.

Remove dough from refrigerator and divide in half. Rewrap one half and set aside.

Place some water in a small cup. Lightly oil a large cookie sheet.

Place one piece of dough onto a lightly floured counter. Roll dough into a rectangle, 12 inches wide, and as long as you need to roll it so that it’s thin without tearing. Cut the dough into 4-inch squares.

Place a tablespoon of filling onto the center of each square. Dip your finger in the water and run it along one triangle of the square. Fold the dough into a triangle, pressing edges together to seal. Place kreplach onto prepared cookie sheet. Continue making kreplach in this way, repeating the process with remaining dough.

Gently drop 12 kreplach at a time into boiling water and cook until pasta is al dente, 10-20 minutes. Using a slotted spoon, transfer kreplach to an oiled cookie sheet and allow them to cool. Continue to boil remaining kreplach .

Once cooled, kreplach can be refrigerated overnight or frozen in zip-lock bags.

To serve, heat kreplach in warm chicken soup. Ladle soup into bowls, floating 2-3 kreplach in each bowl.

Leftover kreplach can be refrigerated and fried the next day, a delicacy not to be missed.

Makes about 36 kreplach .