An easy, authentic recipe for the classic eastern European dish. Kreplach is the Yiddish name for these dumplings often filled with either meat or cheese. In this recipe you have a choice of meat or potato filling. The kreplach are boiled and served with fried onions.
Combine all ingredients. Cover with a kitchen towel and let rest for half an hour.
Fry the onion. Drain excess oil.
Puree the potatoes and fried onions. Add oil and salt. Combine well so it forms a unified batter. Chill before using.
Cook the liver and let it cool. When it is cold to the touch, chopped it small.
Fry the onion until golden, then add the chopped liver. Cook while stirring for 10 minutes, then add the egg and seasonings and mix well. Chill.
When I prepare liver, I make a large batch at one time and divide into four or five portions, which I freeze, for use in fillings.
Fry the two large onions. Remove them from the oil with a slotted spoon (reserve the oil).
Flour a work surface and a baking tray.
Roll out the dough thinly on the work surface. Cut out circles of dough about the size of a prune.
Add the filling of your choice to the center of the dough circles.
Use a finger to wet half of the edge of the circle, to help with closing. Close the dough over the filling and press to secure. Remove to the floured tray.
Bring a large pot of water with some salt to a boil. Add 12 kreplach at a time and let each batch cook for two minutes. Remove with a slotted spoon to a strainer after two minutes. Continue until all kreplach have been boiled.
Add the oil from the fried onions to a baking tray. When the kreplach are drained, move them to this tray and toss in the oil.
Scatter fried onions over the kreplach before serving.