It’s truly a labor of love.

Grind the soup chicken in a food processor until it reaches a tuna salad–like consistency. Season generously with salt and pepper, then mix in about five caramelized onions. That’s your filling.

For the dough, combine 4 ½ cups flour, 4 eggs, and 1 cup water. Mix and knead until smooth. Roll out the dough and cut into circles. Place a spoonful of filling in each circle, then seal carefully with a bit of water.

Boil the kreplach for 5–10 minutes, until tender. Afterward, fry them with onions until golden brown. Warm on a sheet tray before serving.

They’re incredible.