Citizens, the world seems to revolve around dumplings! From across Asia, Europe and more, there are literally dozens of different varieties – this one is near and dear to my Jewish heart, however!
Kreplach (from Yiddish: קרעפּלעך) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried.
They are similar to Polish uszka, Russian pelmeni, Italian ravioli or tortellini, and Chinese wontons. The dough is traditionally made of flour, water and eggs, kneaded and rolled out thin.
In Ashkenazi (European) Jewish homes, kreplach are traditionally served on Rosh Hashanah, at the pre-fast meal before Yom Kippur, and on Hoshana Rabbah and Simchat Torah.
Kreplach are also eaten on Purim because the hidden nature of the kreplach interior mimics the “hidden” nature of the Purim miracle.
A variety with a sweet cheese filling is served as a starter or main dish in dairy meals, specifically on Shavuot where eating dairy is part of the holiday tradition.
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.
One explanation for the name is that it stands for the initials of three festivals: K for Kippur, R for Rabba, and P for Purim, which together form the word Krep. The “lach” comes from the Yiddish, meaning “little”.
Another suggestion is that the word comes from the German word, Krepp, meaning crêpe. 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.
Citizens, every Jew believes their grandmother of blessed memory made the “best” version of kreplach. My version will hopefully surpass even these sanctified taste memories through its rich and delicious filling of ground brisket, liver, vegetables and onions sautéed in chicken fat!
Battle on – The GeneralissimoPrint
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