Kreplach

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Home-made Kreplach, fried before serving.

Kreplach shaped in the form of hamantashen float in a bowl of chicken soup made for the Purim seudah.

Kreplach (Yiddish: קרעפלעך, sing. קרעפל, krepl) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup. They are similar to Italian ravioli or often referred to as Jewish wonton (a Jewish version of the Chinese wonton). Kreplach are a traditional Ashkenazi dish and it is a widespread tradition to eat them on the day before Yom Kippur (the Day of Atonement), on Hoshannah Rabbah (the 7th day of the Festival of Booths) and on Purim.

[edit] See also

• Matzah ball
• Ravioli
• Pierogi
• Maultasche
• Wonton
• Kalduny
• Mantı
• Mandu (dumpling)
• Khinkali
• Baozi (steamed buns)
• Guotie (fried dumpling/pot sticker)
• Jiaozi (boiled dumpling)
• Tortellini
• Gyoza

[edit] External links

• A recipe for kreplach

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