Type | Dumpling |
---|---|
Created by | Ashkenazi Jews |
Main ingredients | Dough: flour, water and eggs Filling: ground meat, mashed potatoes or other |
Kreplach (from Yiddish: קרעפּלעך, romanized: Kreplekh) are small dumplings in Ashkenazi Jewish cuisine 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 other types of dumplings, such as Polish pierogi, Polish and Ukrainian uszka, Russian pelmeni, Italian ravioli or tortellini, German Maultaschen, and Chinese jiaozi and wonton. The dough is traditionally made of flour, water and eggs, kneaded and rolled out into thin sheets. 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.
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