Kreplach (from ) are small dumplings in Ashkenazi Jewish cuisine filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried. Ready-made kreplach are also sold in the kosher freezer section of supermarkets.
History
In Ashkenazi Jewish homes, kreplach are traditionally served on Rosh Hashanah, at the pre-fast meal before Yom Kippur, and on Hoshana Rabbah and Simchat Torah. According to Kabbalah, it is customary for kreplach to be eaten during the aforementioned observances as they are considered days of judgment, when divine mercy is sought. The meat is said to symbolize the attribute of strict justice, while the white dough represents kindness and divine compassion. In this way, Ashkenazi Jews symbolically ask God to envelop the severity of judgment with mercy.
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 the oil miracle of Chanukah.
Stuffed pasta may have migrated from Venice to the Ashkenazi Jews in Germany during the 14th century.
Shape
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.
See also
- Ravioli
- Joshpara
- Jewish cuisine
- List of dumplings
- Maultaschen