In a mixing bowl, beat the eggs and add water, salt, pepper and oil. Stir in flour and knead for 5 minutes. Cover and let it stand at least 20 minutes.
To make the meat filling, sauté the onion in oil until soft. Place into a bowl. Add the meat, salt, pepper and garlic powder and mix well.
Take a small amount of dough at a time and place it on a board or surface with some flour. Roll out the dough until it is very thin. With a sharp knife, cut out squares. Place chopped meat in center of the square. Fold to a triangle and seal the dough well.
Drop into a pot of salted boiling water and cook for 15 minutes. Remove with a slotted spoon and rinse with cold water to reduce stickiness.
You can serve the kreplach at this point. You can also fry them. In a large roasting pan, put enough canola or vegetable oil to cover the bottom. Put the oven on 410°F and when the oil is hot, carefully drop in a layer of kreplach. Leave it in the oven for about 15 minutes. Open the oven door, shake the pan carefully and, with a spatula, flip them over and bake until they are crispy. When cooled, prepackage in the amounts you want, and freeze.
Recipe by Between Carpools at https://betweencarpools.com/sometimes-traditional-like-meat-kreplach-just-best/