Kreplach (from
Yiddish ???????? kreplekh, ??????
krepl neut. sg.) are small
dumplings filled with ground
meat,
mashed potatoes or another filling, usually boiled and served in
chicken soup.
[1] They are similar to Italian
tortellini and Chinese
wontons. In many
Ashkenazi homes, kreplach are served on
Rosh Hashanah, at the pre-fast meal before
Yom Kippur, and on
Hoshana Raba.
[1] Kreplach with vegetarian or dairy fillings are also eaten on
Purim, presumably because of their triangular shape akin to the traditional Purim
hamentaschen.
[2] A variety with a sweet cheese filling is served as a starter or main dish in dairy meals, specifically on
Shavuot.
[3] Stuffed pasta may have migrated from Venice to the Ashkenazi Jews in Germany during the 14th century.
[3]The word krepl is probably derived from the Old High German kraepfo meaning grape. The Middle English word grapple is related (from a grape vine hook).
