Combine all ingredients in a food processor until a ball forms. Remove and knead.

For this amount of meat, you will need to prepare four batches of krepel dough.

Chop and fry onions for five minutes. Add meat, salt, pepper, bay leaves, and cook for one hour with lid on. When meat is cooked, add flour to thicken.

Let it cool a little, but still warm. Then remove the meat, mince or process it, and return it to the sauce with the liver.

Roll out dough as thin as you can or use a pasta machine.

Cut out four-inch circles. Place a teaspoon of meat mixture in center of the dough, then close it up. The kreplach can be frozen at this point.

When ready, boil the kreplach in soup or water until they float to the top.

Drain with a slotted spoon.