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'''Kreplach''' (from {{lang-yi|קרעפּלעך}} and {{lang-he|קרפלך}}) are small [[dumpling]]s filled with ground [[meat]], [[mashed potatoes]] or another filling, usually boiled and served in [[chicken soup]], though they may also be served fried.<ref name=roden1/> They are similar to Polish [[uszka]], Russian [[pelmeni]], Italian [[ravioli]] or [[tortellini]], and Chinese [[wonton]]s. The dough is traditionally made of [[flour]], [[water]] and [[Egg (food)|eggs]], kneaded and rolled out thin. Some modern-day cooks use frozen dough sheets or wonton wrappers.<ref name=mavenmall1>[http://mavenmall.com/kreplach-recipe/ Quick and Easy Kreplach Recipe] {{webarchive|url=https://web.archive.org/web/20111130021306/http://mavenmall.com/kreplach-recipe/ |date=2011-11-30 }} | MavenMall</ref> 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]].<ref name=roden1>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}}</ref> 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.<ref>Claudia Roden, p. 32</ref> 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.<ref name=roden>Claudia Roden, p. 133-134</ref> ==Name== The Yiddish word ''kreplach'' is plural of ''krepl'', a [[diminutive]] of ''krap'', which comes from Yiddish's ancestor language [[Middle High German]], where ''krappe, krapfe'' meant "a piece of pastry". From the same source come the German ''Krapfen'' ("deep-fried pastry") and its [[East Central German]] dialectal variant ''Kräppel''. By [[folk etymology]], the name has been explained as standing for the initials of three festivals: K for Kippur, R for Rabba, and P for Purim, which together form the word Krep. 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.<ref>[http://www.thejc.com/lifestyle/food/kreplach-parcels-packed-history Kreplach: The parcels packed with history]</ref> ==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.<ref>[http://www.jewishjournal.com/culture/article/recipe_the_time_of_year_to_get_your_fill_of_kreplach The time of year to get your fill of kreplach]</ref> ==In literature== Kreplach is discussed in the 2017 novel <i>Never Split Tens</i> by [[Les Golden]] of Oak Park, Illinois, published by Springer Nature. ==See also== *[[Jewish cuisine]] *[[List of dumplings]] *[[Maultaschen]] ==References== {{reflist}} [[Category:Ashkenazi Jewish cuisine]] [[Category:Dumplings]] [[Category:Israeli cuisine]] [[Category:Noodles]] [[Category:Purim foods]]

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