Kreplach

Kreplach (Yiddish: קרעפּלעך, pronounced 'KREP-lakh') are small, filled dumplings, typically made from a dough pocket stuffed with a savory filling, and then boiled or fried. They are a traditional Ashkenazi Jewish food, often served in soup, particularly during holidays like Rosh Hashanah, or enjoyed as a side dish. The filling commonly consists of ground meat (beef, chicken, or a combination), potatoes, or cheese. Kreplach are a culinary symbol of Ashkenazi heritage, representing both festive occasions and comfort food. They are valued for their delicate texture and flavorful fillings.

Kreplach meaning with examples

• Grandma's Kreplach, swimming in rich chicken broth, always signaled a special family gathering. The kids would fight over the crispy edges and ask for seconds! Making them was a labor of love, involving hours of preparation from the entire family.
• During Yom Kippur, the meat-filled Kreplach in chicken soup offer sustenance and a delicious break during the fasting period, with the savory flavors providing a sense of comfort. The aroma always filled the synagogue kitchen.
• Sarah decided to elevate her Rosh Hashanah meal with homemade cheese Kreplach, served with a sweet onion sauce. She carefully folded the dough to make perfect little pockets, which took hours to craft.
• At the delicatessen, the fried Kreplach were always a popular menu item, a perfect appetizer. They were served with sour cream, offering a comforting and familiar taste of home, made easy for customers.