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{{short description|Dumplings}}
{{short description|Traditional Jewish dumplings}}
{{Infobox prepared food
{{Infobox prepared food
| name = Kreplach
| name = Kreplach
| image = Kreplach Chicken Soup.jpg
| image = Kreplach_bowl.jpg
| image_size = 250px
| image_size =
| caption = Meat-filled kreplach in a chicken soup
| caption =
| alternate_name =
| alternate_name =
| country =
| country =
| region =
| region =
| creator =
| creator = [[Ashkenazi Jews]]
| course =
| course =
| type = [[Dumpling]]
| type = [[Dumpling]]
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| other =
| other =
}}
}}
⚫
'''Kreplach''' (from {{langx|yi|קרעפּלעך|Kreplekh}}) are small [[dumpling]]s 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.<ref name=roden1/> They are similar to other types of dumplings, such as Polish [[pierogi]], Polish and Ukrainian [[uszka]], Russian [[pelmeni]], Italian [[ravioli]] or [[tortellini]], German [[Maultaschen]], and Chinese [[jiaozi]] and [[wonton]]. The dough is traditionally made of [[flour]], [[water]] and [[Egg (food)|eggs]], kneaded and rolled out into thin sheets. 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.

⚫
'''Kreplach''' (from {{lang-yi|קרעפּלעך}}) 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 and Ukrainian [[uszka]], Russian [[pelmeni]], Italian [[ravioli]] or [[tortellini]], German [[Maultaschen]], and Chinese [[jiaozi]] and [[wonton]]. 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==
==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 the oil miracle of Chanukah.{{cn|date=April 2021}}
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><ref>{{Cite news|last=Prichep|first=Deena|date=September 13, 2013|title=The Secret To Making It Through A Yom Kippur Fast? Kreplach|language=en|work=NPR.org|url=https://www.npr.org/sections/thesalt/2013/09/13/221775504/the-secret-to-making-it-through-a-yom-kippur-fast-kreplach|access-date=2022-02-16}}</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 the oil miracle of Chanukah.{{cn|date=April 2021}}<ref name=":0">{{Cite web|last=Tabachnick|first=Toby|date=August 30, 2018|title=Holiday kreplach can be a family affair|url=https://jewishchronicle.timesofisrael.com/holiday-kreplach-can-be-a-family-affair/|access-date=2022-02-16|website=Jewish Chronicle|language=en-US}}</ref>


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>
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><ref name=":0" />


==Name==
==Name==
[[File:Kreplach soup 2.jpg|thumb|left|kreplach soup]]
The Yiddish word {{transl|ji|kreplach}} is plural of {{transl|ji|krepl}}, a [[diminutive]] of {{transl|ji|krap}}, which comes from Yiddish's ancestor language [[Middle High German]], where {{lang|gmh|krappe, krapfe}} meant "a piece of pastry". From the same source come the German {{lang|de|Krapfen}} ("deep-fried pastry") and its [[East Central German]] dialectal variant {{Lang|gmw-x-ecg|Kräppel}}.
The Yiddish word {{lang|yi|קרעפלעך}} ''kreplekh'' is the plural of ''krepl'', a [[diminutive]] of ''krap'', which comes from Yiddish's ancestor language [[Middle High German]], where {{lang|gmh|krappe, krapfe}} meant "a piece of pastry". From the same source come the German {{lang|de|Krapfen}} ("deep-fried pastry") and its [[East Central German]] dialectal variant {{Lang|gmw-x-ecg|Kräppel}}, as well the [[Silesian language| Silesian]] {{lang|szl|Krepel}} ("doughnut").


By [[folk etymology]], the name has been sometimes 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.<ref>[http://www.thejc.com/lifestyle/food/kreplach-parcels-packed-history Kreplach: The parcels packed with history]</ref>
By [[folk etymology]], the name has been sometimes explained as standing for the initials of three Jewish holidays which are not real holidays; therefore the meat is covered in dough: K for [[Yom Kippur#Preceding day|(Eve of Yom) Kippur]], R for [[Hoshana Rabbah|(Hoshaana) Rabbah]], and P for [[Purim]], which together form the word KReP. However, this hypothesis ignores that Kippur is spelled with a [[כִּ]] (''kaf'') and kreplach with a [[ק]] (''qof'').<ref>[http://www.thejc.com/lifestyle/food/kreplach-parcels-packed-history Kreplach: The parcels packed with history]</ref>


==Shape==
==Shape==
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==See also==
==See also==
{{Commons category|Kreplach}}
{{portal|Food}}
{{portal|Food|Judaism}}
*[[Ravioli]]
*[[Joshpara]]
*[[Joshpara]]
*[[Jewish cuisine]]
*[[Jewish cuisine]]
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[[Category:Ashkenazi Jewish cuisine]]
[[Category:Ashkenazi Jewish cuisine]]
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[[Category:Chicken soups]]
[[Category:Dumplings]]
[[Category:Dumplings]]
[[Category:Israeli cuisine]]
[[Category:Frozen food]]
[[Category:Hanukkah foods]]
[[Category:Hanukkah foods]]
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[[Category:Hoshana Rabbah]]
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[[Category:Israeli cuisine]]
[[Category:Potato dishes]]
[[Category:Purim foods]]
[[Category:Purim foods]]
[[Category:Rosh Hashanah foods]]
[[Category:Rosh Hashanah foods]]
[[Category:Simchat Torah]]
[[Category:Yiddish words and phrases]]
[[Category:Yiddish words and phrases]]
⚫
[[Category:Potato dishes]]
⚫
[[Category:Chicken soups]]
⚫
[[Category:Frozen food]]

Latest revision as of 23:45, 7 November 2024

Kreplach
TypeDumpling
Created byAshkenazi Jews
Main ingredientsDough: flour, water and eggs
Filling: ground meat, mashed potatoes or other

Kreplach (from Yiddish: קרעפּלעך, romanized: Kreplekh) 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.[1] They are similar to other types of dumplings, such as Polish pierogi, Polish and Ukrainian uszka, Russian pelmeni, Italian ravioli or tortellini, German Maultaschen, and Chinese jiaozi and wonton. The dough is traditionally made of flour, water and eggs, kneaded and rolled out into thin sheets. Some modern-day cooks use frozen dough sheets or wonton wrappers.[2] Ready-made kreplach are also sold in the kosher freezer section of supermarkets.

History

[edit]

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.[1][3]

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.[4] 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.[citation needed][5]

Stuffed pasta may have migrated from Venice to the Ashkenazi Jews in Germany during the 14th century.[6][5]

Name

[edit]
kreplach soup

The Yiddish word קרעפלעך kreplekh is the 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, as well the Silesian Krepel ("doughnut").

By folk etymology, the name has been sometimes explained as standing for the initials of three Jewish holidays which are not real holidays; therefore the meat is covered in dough: K for (Eve of Yom) Kippur, R for (Hoshaana) Rabbah, and P for Purim, which together form the word KReP. However, this hypothesis ignores that Kippur is spelled with a כִּ (kaf) and kreplach with a ק (qof).[7]

Shape

[edit]

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.[8]

See also

[edit]
Wikimedia Commons has media related to Kreplach.

References

[edit]
  1. ^ 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 0140466096
  2. ^ Quick and Easy Kreplach Recipe Archived 2011-11-30 at the Wayback Machine | MavenMall
  3. ^ Prichep, Deena (September 13, 2013). "The Secret To Making It Through A Yom Kippur Fast? Kreplach". NPR.org. Retrieved 2022-02-16.
  4. ^ Claudia Roden, p. 32
  5. ^ a b Tabachnick, Toby (August 30, 2018). "Holiday kreplach can be a family affair". Jewish Chronicle. Retrieved 2022-02-16.
  6. ^ Claudia Roden, p. 133-134
  7. ^ Kreplach: The parcels packed with history
  8. ^ "Recipe: The time of year to get your fill of kreplach". Jewish Journal. 2014-09-17. Retrieved 2021-02-25.
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