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kreplach
Kreplach (from (イディッシュ語:קרעפּלעך)) are small dumplings 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 Polish uszka, Russian pelmeni, Italian ravioli or tortellini, and Chinese wontons. The dough is traditionally made of flour, water and eggs, kneaded and rolled out thin. Some modern-day cooks use frozen dough sheets or wonton wrappers.〔(Quick and Easy Kreplach Recipe ) | MavenMall〕 Ready-made Kreplach are also sold in the kosher freezer section of supermarkets.
==History==
In Ashkenazi homes, kreplach are traditionally served on Rosh Hashanah, at the pre-fast meal before Yom Kippur, and on Hoshana Rabbah and Simchat Torah.〔Claudia Roden, ''The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day'', Penguin Books, 1999, p. 77-78. ISBN 0140466096〕 Kreplach with vegetarian or dairy fillings are also eaten on Purim because the hidden nature of the kreplach interior mimics the "hidden" nature of the Purim miracle.〔Claudia Roden, p. 32〕 In many communities, meat-filled Kreplach are served on Purim. A variety with a sweet cheese filling is served as a starter or main dish in dairy meals, specifically on Shavuot. Fried kreplach are also a popular dish on Chanukah because they are fried in oil, which references to the oil miracle of Chanukah.
Stuffed pasta may have migrated from Venice to the Ashkenazi Jews in Germany during the 14th century.〔Claudia Roden, p. 133-134〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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