From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.
|Photo by MMChicago|
|Serve these dumplings in chicken noodle soup or brown gravy.|
This week, in honor of the upcoming Jewish High Holidays Rosh Hashanah (beginning this Wednesday) and Yom Kippur (beginning Friday, October 3), we're sharing a recipe for kreplach.
Kreplach are small dumplings filled with ground meat (or sometimes potato). They are often served on Rosh Hashanah, the eve of Yom Kippur, Hoshana Rabbah, and Purim.
There are several explanations for the origin of the word, some saying the letters K, R and P each represent a different Jewish festival on which they are eaten (K for Kippur; R for Rabba; and P for Purim), with the suffix "lach" meaning "little" in Yiddish. But it is likely derived from the German word krepel, meaning fritter or the Old High German word kraepfo, meaning grape.
The preparation is simple. A soft dough made of flour, water, and eggs is used to envelop a minced or ground meat mixture. The tiny triangles are then poached in either water or broth before being served in soup or fried and served with gravy, sour cream, and/or apple sauce.More »