Kreplach

Kreplach is a type of dumpling found in Ashkenazi Jewish cuisine. It is often served in chicken soup and is a traditional food for certain Jewish holidays, including Purim and Yom Kippur.

Etymology

The word "kreplach" is derived from the Yiddish word krapl, which means "patch". The plural form of the word is kreplach.

Preparation

Kreplach is made by wrapping a small square of rolled dough around a filling. The filling is typically made from ground meat, mashed potatoes, or cheese. The dumplings are then boiled until they are cooked through.

Cultural Significance

Kreplach has a significant cultural role in Jewish tradition. It is often eaten on festive occasions and is a staple food during certain Jewish holidays. For example, it is traditional to eat kreplach on Purim, a holiday that commemorates the saving of the Jewish people from Haman, and on Yom Kippur, the Day of Atonement.

Variations

There are many variations of kreplach. Some recipes call for the addition of onions, garlic, or other spices to the filling. Others suggest serving the dumplings with a sauce or gravy. In some regions, kreplach is deep-fried instead of boiled.

See Also

• Jewish cuisine
• Dumpling
• Ashkenazi Jewish cuisine
• Purim
• Yom Kippur

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