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Meat-filled kreplach in a clear soup
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.[1] They are similar to Italian tortellini and Chinese wontons. 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, presumably because of their triangular shape akin to the traditional Purim hamentaschen.[2] A variety with a sweet cheese filling is served as a starter or main dish in dairy meals, specifically on Shavuot.[3] Stuffed pasta may have migrated from Venice to the Ashkenazi Jews in Germany during the 14th century.[3]
The word krepl is probably derived from the Old High German kraepfo meaning grape. The Middle English word grapple is related (from a grape vine hook).
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[edit] References
- ^ 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 0-14-0446609-6
- ^ Claudia Roden, p. 32
- ^ a b Claudia Roden, p. 133-134
