Kreplach
Sign in to saveKreplach (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 sol
Key facts
- Food.name
- Kreplach
- Food.image
- Kreplach_bowl.jpg
- Food.creator
- Ashkenazi Jews
- Food.type
- Dumpling
- Food.main_ingredient
- Dough: flour, water and eggsFilling: ground meat, mashed potatoes or other
via Wikipedia infobox
Wikidata facts
- Subclass of
- stuffed pasta
- Part of
- Jewish cuisine
- Image
- Kreplach ClearSoup.jpg
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- Commons category
- Kreplach
Sources (1)
via Wikidata · CC0
Article · Español
Los kreplech o kreplaj son pequeños fideos o pasta rellena que tienen en su interior carne picada, puré de patata u otro relleno. Generalmente se cuecen y se sirven en un caldo de gallina. Son muy similares a los ravioli italianos y a veces se mencionan como los «wonton judíos» (una versión judía de los wonton chinos). Son un plato tradicional de la cocina judía asquenazí y se sirven a menudo un día antes del Yom Kippur (el día de la expiación) o en el (el séptimo día del festival de las casetas).
Abstract from DBpedia / Wikipedia · CC BY-SA