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Meat-filled
kreplach in a clear chicken soup. |
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Kreplach are small dumplings filled with
ground meat, mashed potatoes or another filling, usually boiled and
served in chicken soup. 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. Kreplach
with vegetarian or dairy fillings are also eaten on Purim, presumably because of
their triangular shape akin to the traditional Purim
hamentaschen. A variety with a sweet cheese filling is served as
a starter or main dish in dairy meals, specifically on Shavuot. Stuffed
pasta
may have migrated from Venice to the Ashkenazi Jews in Germany during the 14th
century.
