kreplach

Kreplach (from ) 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. They are similar to other types of dumpling, 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. 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. According to Kabbalah, it is customary for kreplach to be eating during the aforementioned observances as they are considered days of judgment, when divine mercy is sought. The meat is said to symbolize the attribute of strict justice, while the white dough represents kindness and divine compassion. In this way, Ashkenazi Jews symbolically ask God to envelop the severity of judgment with mercy.