Kreplach (from Yiddish: קרעפּלעך, romanized: Kreplekh) 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.

The dough is traditionally made of flour, water and eggs, kneaded and rolled out into thin sheets.

In Ashkenazi Jewish homes, kreplach are traditionally served on Rosh Hashanah, at the pre-fast meal before Yom Kippur, and on Hoshana Rabbah and Simchat Torah.

A variety with a sweet cheese filling is served as a starter or main dish in dairy meals, specifically on Shavuot.

[citation needed][5] Stuffed pasta may have migrated from Venice to the Ashkenazi Jews in Germany during the 14th century.