Kreplach

Kreplach are delightful dumplings filled with ground meat, mashed potatoes, or other savory fillings. Typically, they are boiled and served in chicken soup, but they can also be fried for a different variation. These dumplings are akin to other stuffed pasta dishes from around the world, such as Polish uszka, Russian pelmeni, Italian ravioli or tortellini, German Maultaschen, and Chinese jiaozi and wontons. The traditional dough for kreplach is made from flour, water, and eggs, though modern conveniences include using frozen dough or wonton wrappers. Pre-made kreplach can also be found in the kosher freezer section of many supermarkets.

In Ashkenazi Jewish culture, kreplach are a staple for various special occasions. They appear on the table during Rosh Hashanah, before Yom Kippur, and on Hoshana Rabbah and Simchat Torah. On Purim, vegetarian or dairy-filled kreplach symbolize the hidden nature of the Purim miracle. Meat-filled versions are also popular during Purim, while sweet cheese-filled kreplach are enjoyed on Shavuot. Fried kreplach are a favorite during Chanukah, aligning with the festival's celebration of the oil miracle.

The name "kreplach" derives from the Yiddish word "krepl" meaning "a piece of pastry." These dumplings come in various shapes: some are folded into triangles from a square of dough, others into crescent shapes, and some are made using two squares of dough.

It is believed that stuffed pasta may have reached Ashkenazi Jews from Venice in the 14th century. Interestingly, there's a theory that the name "kreplach" could represent the initials of three festivals: Kippur, Rabba, and Purim, forming the word "Krep."