Challah may have been my first introduction to Jewish food, but that was an introduction of my own making. Now kreplach, that was something my husband invited me to do with him. I recognized even at the time what a mark of favor that was!
You see, this recipe is one of those treasured family creations. It is the staple at every holiday dinner and it is just assumed that a big batch will be a key part of the meal.
Sure, challah and chicken soup are more well known…but this recipe is a family heirloom. My husband’s grandmother taught him how to make it, and she was the only one the family trusted with the job. You can imagine how he felt the year that HE was nominated to make the whole batch. He enlisted my help and we struggled to make them just right, because we really wanted her approval. After all, this was her recipe AND the first time I was going to meet her!
I consider myself very lucky to have been co-chef and presenter that year. Not long after I got a chance to meet her, she passed away, and I feel like with the kreplach I have at least a thin tenuous connection to her and the family legacy.
But, please don’t think that kreplach is a solemn food! I’m not sure how anything that is fried, salty and this delicious could ever be eaten with a straight face. Oh, as any good family recipe does, it definitely brings up stories and family memories, but they are more likely to be nearly-choke funny then sad! In fact, I think the only way to eat kreplach is as close to the stove as possible, so you can get them hot off the pan, and with a big group of people you care about!
**Just so you know how dedicated I am to giving all of the best recipes I can find, I’m going to let you in on a secret. Before I was allowed to post this, I had to make sure that all of the family was ok with me putting it on the internet. That was scary, because it meant I had to tell them that I was writing this blog at all! Thankfully for all of you, this blog met their approval so you can get in on this!**