To make the dough: Place the flour, salt and beaten eggs in a food processor. Process while gradually adding just enough water to have the dough form into a ball. Wrap the dough in plastic wrap and let rest for at least 1 hour.

To make the filling: Heat the vegetable oil in a sauté pan over medium heat. Add the onion and garlic and cook, stirring frequently, for about 2-3 minutes, or until the vegetables have softened. Place the chopped meat in a bowl. Add the softened onion (and garlic), egg, paprika and salt and pepper to taste. Mix thoroughly.

Roll the dough, a portion at a time, on a floured surface until it is very thin (less than 1/8 inch). Cut dough into 2 1/2- to 3-inch squares.

Place 1 heaping teaspoon of filling in the center of each square. Fold the dough over the filling to make a triangle. Pinch the dough together to seal the edges (if necessary wet two sides of the square).

Bring a large soup pot of water to a boil. Cook the kreplach about a dozen at a time for about 15 minutes, or until they are tender.

To serve, place the cooked kreplach in chicken soup and cook for 4-5 minutes. You may also fry the kreplach in vegetable oil.