|Main ingredients||Dough: flour, water and eggs
Filling: ground meat, mashed potatoes or other
|Cookbook: Kreplach Media: Kreplach|
Kreplach (from Yiddish: קרעפּלעך) and Hebrew: קרעפלאך) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried. They are similar to Polish uszka, Russian pelmeni, Italian ravioli or tortellini, and Chinese wontons. The dough is traditionally made of flour, water and eggs, kneaded and rolled out thin. Some modern-day cooks use frozen dough sheets or wonton wrappers. Ready-made Kreplach are also sold in the kosher freezer section of supermarkets.
In Ashkenazi homes, kreplach are traditionally served on Rosh Hashanah, at the pre-fast meal before Yom Kippur, and on Hoshana Rabbah and Simchat Torah. 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. 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.
One explanation for the name is that it stands for the initials of three festivals: K for Kippur, R for Rabba, and P for Purim, which together form the word Krep. The “lach” comes from the Yiddish, meaning “little”. Another suggestion is that the word comes from the German word, Krepp, meaning crêpe. Some say that God hid when performing the miracle of saving the Jews in the same way that the filling is hidden in the dough.
Some cooks use a square of dough that is filled and folded into triangles. Others use rounds of dough resulting in a crescent shape, or two squares of dough.
- 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
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- Claudia Roden, p. 32
- Claudia Roden, p. 133-134
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