This year, the autumnal equinox took place the day before, the Feast of Booths (Sukkot) in Judaism. We’re commanded to eat outside in the sukkah for eight days; soaking up the last bit of the golden summer sunshine while dining alfresco. This is a commandment I can easily get behind!

There aren’t many traditional foods eaten over Sukkot, though chicken soup, kugel and challah are mainstays on my Ashkenazi Jewish husband’s family’s holiday table. Other than that, Sukkot menus are designed around harvest-related produce.

To start, I’m making a comforting bowl of chicken kreplach (dumpling) soup. I’ve read that kreplach is a symbolic new year food in some Jewish communities, because the filling is sealed in the noodle like judgement is sealed in the Book of Life on Yom Kippur. But my first thought as a Japanese American Jew was: “It sounds like gyoza soup!”

The word gyoza comes from the Chinese word jiaozi, a kind of stuffed dumpling. In my gyoza kreplach soup, the inside of the dumpling is Japanese in flavor though I’ve swapped the ground pork for ground chicken. The soup on the other hand, is a standard European-style chicken broth.

Kreplach soup has been known to be very time-consuming. My addition of store-bought gyoza wrappers cuts the time more than in half, so you can spend more time outside with your family and friends:

For more Sukkot-friendly recipes, check out: Kabocha (Japanese Pumpkin) Challah, a Seven Species Cheese Board and this Sparkling Etrog Cocktail!

Head here to visit our Modern Heirlooms web shop, where I've thoughtfully co-created ritual objects with my favorite artisans (in limited runs) to help you elevate your sacred rituals. 

I truly believe that cuisine is the most accessible gateway into learning more about our rich heritages. In addition to food, there are so many ways to celebrate, honor, and even reclaim, our time-honored traditions. I believe ritual objects really help anchor us in these moments-- especially around the table.