Kreplach

Kreplach

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

Kreplach (from Yiddish: קרעפּלעך‎) and Hebrew: קרפלך‎‎) 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.