Kreplach
In its own language: קרעפּלעך
Ashkenazi Jewish dumplings filled with meat or potato, often served in soup
Kreplach are small dumplings from Ashkenazi Jewish cooking, with a filling of ground meat, mashed potato or other mixtures, wrapped in thin dough. They are usually boiled and served in chicken soup, but may also be fried. Kreplach are eaten on several Jewish holidays and have both meat and vegetarian versions.
- Kreplach are filled dumplings from Ashkenazi Jewish cuisine
- They are usually boiled and served in chicken soup
- Traditional fillings include ground meat, mashed potato or cheese
- Eaten on Jewish holidays like Purim and Yom Kippur
- Shapes include triangles, crescents or squares
What is Kreplach?
Kreplach are small stuffed dumplings from Ashkenazi Jewish tradition. Each one is made from a thin sheet of dough, usually a mixture of flour, water and egg, wrapped around a filling. The most common fillings are ground meat or mashed potato, but cheese and other mixtures are also used. Kreplach are most often boiled and served in chicken soup, but they can also be fried. Their shape varies: some are folded into triangles, others into crescents or squares. The dough is pale and tender, while the filling is savory or, for cheese versions, sometimes sweet.
Where does Kreplach come from?
The tradition of kreplach comes from Ashkenazi Jewish communities, with roots in medieval Europe. Stuffed pasta is thought to have reached Ashkenazi Jews in Germany from Venice in the 14th century. The name comes from Yiddish, itself derived from Middle High German words for pastry. Over time, kreplach became tied to Jewish religious observances and festivals, especially in Central and Eastern Europe.
How is Kreplach made?
To make kreplach, dough is prepared from flour, water and eggs, kneaded and rolled thin. Small portions of filling—usually ground meat, mashed potato or cheese—are placed on the dough, which is then folded into shapes like triangles or crescents, and sealed. The dumplings are typically boiled, often directly in chicken soup, but can also be fried in oil. Some cooks use ready-made dough or wonton wrappers for convenience. Frozen kreplach are also available in kosher stores.
How and when is Kreplach eaten?
Kreplach are most often served in chicken soup as a starter or main course, especially during Jewish holidays. They can also be fried and eaten as a side or snack. On certain festivals, the filling and preparation may change to fit dietary customs: meat for some holidays, dairy or sweet cheese for others. Kreplach are eaten at home or in communal meals, and are a familiar comfort food in Ashkenazi Jewish households.
Kinds of Kreplach
Fillings for kreplach vary by occasion and preference. Meat is traditional for many holidays, while vegetarian or dairy fillings are used for Purim and Shavuot. Sweet cheese kreplach are served as part of dairy meals. Some cooks fry kreplach, especially for Chanukah, referencing the holiday's oil-related themes. Modern cooks may use frozen dough or wonton wrappers for ease.
What Kreplach means
Kreplach are closely tied to Jewish religious life and are eaten on several important holidays, including Rosh Hashanah, Yom Kippur, Purim, Shavuot and Chanukah. The symbolism of the hidden filling is linked to themes of mercy and hidden miracles in Jewish tradition. Kreplach are also a symbol of Ashkenazi Jewish heritage and are widely recognized in Jewish communities around the world.
When Kreplach is on the table
Questions people ask about Kreplach
What are kreplach made of?
Kreplach are made from a dough of flour, water and eggs, filled with ground meat, mashed potato, cheese or other mixtures.
Where do kreplach come from?
Kreplach originate from Ashkenazi Jewish communities in Europe, especially Germany, and have been part of Jewish cooking since at least the 14th century.
How are kreplach usually served?
They are most often boiled and served in chicken soup, but can also be fried and eaten as a side or snack.
Are kreplach always filled with meat?
No, kreplach can be filled with mashed potato, cheese or other vegetarian mixtures, especially on certain holidays.
On which holidays are kreplach eaten?
Kreplach are eaten on Rosh Hashanah, Yom Kippur, Hoshana Rabbah, Simchat Torah, Purim, Shavuot and Chanukah.
Good reading and sources
The facts on this page come from the Wikipedia article "Kreplach", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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