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Revision as of 16:26, 23 January 2020
The content of this article is from Wikipedia
Kreplach Yidish (קרעפּלעך) and -he|קרפלך) 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.[1] 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. Some modern-day cooks use frozen dough sheets or wonton wrappers.[2] Ready-made Kreplach are also sold in the kosher freezer section of supermarkets.
History
In Ashkenazi Jewish homes, kreplach are traditionally served on Rosh Hashanah, at the pre-fast meal before Yom Kippur, and on Hoshana Rabbah and Simchat Torah.[1] Kreplach with vegetarian or dairy fillings are also eaten on Purim because the hidden nature of the kreplach interior mimics the "hidden" nature of the Purim miracle.[3] In many communities, meat-filled Kreplach are served on Purim. A variety with a sweet cheese filling is served as a starter or main dish in dairy meals, specifically on Shavuot. Fried kreplach are also a popular dish on Chanukah because they are fried in oil, which references to the oil miracle of Chanukah.
Stuffed pasta may have migrated from Venice to the Ashkenazi Jews in Germany during the 14th century.[4]
Name
The Yiddish word kreplach is plural of krepl, a diminutive of krap, which comes from Yiddish's ancestor language Middle High German, where krappe, krapfe meant "a piece of pastry". From the same source come the German Krapfen ("deep-fried pastry") and its East Central German dialectal variant Kräppel.
By folk etymology, the name has been explained as standing for the initials of three festivals: K for Kippur, R for Rabba, and P for Purim, which together form the word Krep. 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.[5]
Shape
Some cooks use a square of dough that is filled and folded into triangles. Others use rounds of dough resulting in a crescent shape, or two squares of dough.[6]
In literature
Kreplach is discussed in the 2017 novel Never Split Tens by Les Golden of Oak Park, Illinois, published by Springer Nature.
See also
References
- ↑ 1.0 1.1 Claudia Roden, The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day, Penguin Books, 1999, p. 77-78. Template:ISBN
- ↑ Quick and Easy Kreplach Recipe Template:Webarchive | MavenMall
- ↑ Claudia Roden, p. 32
- ↑ Claudia Roden, p. 133-134
- ↑ Kreplach: The parcels packed with history
- ↑ The time of year to get your fill of kreplach