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! Sukkot menus are designed around harvest-related produce. 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!” 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!

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