Kreplach is a small pastry filled with meat, cheese, or potatoes, and is part of the traditional cuisine of European Jews. It is often served during holidays such as Purim and Rosh Hashanah and is made from flour, water, and eggs. The dough is rolled out thin and cut into squares, then filled and folded into a triangular shape. Its origins are thought to have come from Italian or Eastern European Jews.
A kreplach is a small filled pastry also called a dumpling. They are often served in chicken soup or fried as a side dish to a main dish. Kreplachs are part of the traditional cuisine of European Jews, also called Ashkenazi. In accordance with Jewish dietary, or kosher, laws which prohibit mixing dairy products with meat, a kreplach may be filled with ground beef or chicken, cheese or potatoes depending on what else is being served in the meal.
Kreplach dough is made from flour, water and eggs, which, according to kosher law, are not considered meat or dairy products and can be served with any other food. It is rolled out very thin and then cut into squares. The fill is placed in the center of the squares, then one of its edges is brought over the fill to create a triangular shape. Many historians of Jewish cuisine claim that the shape has several symbolic meanings. One is that the three dots on the triangle are meant to represent the three Old Testament biblical figures: Abraham, Isaac, and Jacob.
Others say the triangle shape is similar to the cocked hat worn by Haman in the biblical story of Purim. Haman attempted to kill all the Jews in ancient Persia, but they were saved by the queen, Esther. Today, Purim is celebrated by making dessert kreplach and deep-fried dumplings with jam fillings called hamentashen, and their consumption is thought to symbolize freedom from persecution.
Meat or cheese kreplach is also traditionally served on Purim, as well as the Jewish New Year celebration known as Rosh Hashanah. On Yom Kippur, a day of prayer and reflection on one’s actions throughout the year, observant Jews often abstain from eating food for a day. The last meal served before the fast, however, is considered a holiday, and kreplach is commonly served alongside other traditional Jewish foods such as challah, braided egg bread, and chicken soup.
The origins of kreplach are thought to have come from Italian Jews in the 14th century who adopted parts of Italian cuisine, such as ravioli. Others say it was Eastern European Jews who adapted Russian pelmeni, small stuffed dumplings boiled or fried and usually served with sour cream. Modern cooks who may not want to make kreplach dough from scratch often use wonton wrappers, which have the desired thin texture and are usually available in most large supermarkets.
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