Kreplach, Kreplach, I'd rather have that than a prune danish...
I can only respond to #3. "Love and Knishes" is a great source of simple make-your-own recipes for basics like soup nuts and farfel. I use her kreplach recipe, substituting 70% whole wheat flour and when making fleishig kreplach (I like turkey to put in chicken soup - good flavor but doesn't overwhelm your broth), I do not cook the meat first. Feel like a bit of a cheater, but cooked ground meat is bumpy, and those bumps tend to tear through the dough.
Simmer kreplach in water or broth. Don't overcrowd. Turn once.
Cooked kreplach freeze well.