kreplach


krep·lach

K0108650 (krĕp′ləKH, -läKH)pl.n. Small pockets of noodle dough filled with ground meat or cheese, usually boiled and served in soups.
[Yiddish kreplech, pl. of krepel, from German dialectal Kräppel, fried pastry, variant of German Krapfen, from Middle High German krapfe, from Old High German krāpfo, hook (from their hooklike shape).]

kreplach

(ˈkrɛplɑːk; -lɑːx) pl n (Cookery) small filled dough casings usually served in soup[C20: from Yiddish]

krep•lach

(ˈkrɛp ləx, -lɑx)

also krep•lech

(-ləx)

n., pl. -lach also -lech. a small pocket of noodle dough filled with ground meat or cheese, usu. boiled and served in soup. [1890–95; < Yiddish kreplech, pl. of krepl, akin to dial. German Kräppel fritter, German Krapfen apple-fritter]