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Kreplach ClearSoup.jpg
Meat-filled kreplach in a clear soup
Type Dumpling
Main ingredients Dough: flour, water and eggs
Filling: ground meat, mashed potatoes or other
Cookbook:Kreplach  Kreplach

Kreplach (from Yiddish: קרעפּלעך kreplekh, קרעפּל krepl neut. sg.) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may occasionally be served fried.[1] They are similar to Italian ravioli, tortellini, Chinese wontons, and Polish uszka. The dough is traditionally made of flour, water and eggs, kneaded and rolled out thin. Nowadays, they are often made with frozen dough sheets or wonton wrappers.[2] Ready-made Kreplach are also sold in the kosher freezer section of supermarkets. In many Ashkenazi homes, kreplach are served on Rosh Hashanah, at the pre-fast meal before Yom Kippur, and on Hoshana Raba.[1] Kreplach with vegetarian or dairy fillings are also eaten on Purim because the hidden nature of the kreplach interior mimics the "hidden" nature of the Purim miracle.[3] In many communities, meat-filled Kreplach are served on Purim. A variety with a sweet cheese filling is served as a starter or main dish in dairy meals, specifically on Shavuot. Fried kreplach are also a popular dish on Chanukah because they are fried in oil, which references to the oil miracle of Chanukah. Stuffed pasta may have migrated from Venice to the Ashkenazi Jews in Germany during the 14th century.[4]

The word krepl is probably derived from the Old High German kraepfo meaning grape.

Similar dishes[edit]

Dishes similar to kreplach are baozi, buuz, guotie, gyoza, jiaozi, kalduny, kärntner Nudeln, khinkali, mandu, mantı, maultasche, momo, pelmeni, pierogi, ravioli, schlutzkrapfen, tortellini and wontons.

See also[edit]


  1. ^ a b Claudia Roden, The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day, Penguin Books, 1999, p. 77-78. ISBN 0140466096
  2. ^ Quick and Easy Kreplach Recipe | MavenMall
  3. ^ Claudia Roden, p. 32
  4. ^ Claudia Roden, p. 133-134