kreplach

Also kreplech

[krep-luhkh, -lahkh]

noun

(used with a singular or plural verb)

1. Jewish Cooking.,  turnovers or pockets of noodle dough filled with any of several mixtures, as kasha or chopped chicken livers, usually boiled, and served in soup.

kreplach

/ ˈkrɛplɑːk, -lɑːx /

plural noun

1. small filled dough casings usually served in soup

Word History and Origins

Origin of kreplach¹

1890–95; < Yiddish kreplech, plural of krepl, akin to dialectal German Kräppel fritter, German Krapfen apple-fritter

Word History and Origins

Origin of kreplach¹

C20: from Yiddish

Example Sentences

While most delis serve kreplach boiled, in chicken broth, the ones at Uncle Bernie’s are deep fried until crisp and served with grilled onions.

Read more on Los Angeles Times

In one grouping, the diners - of Irish, German, Polish, Mexican, Cambodian and Italian descents - talked about a dumpling being a universal food, with multiple cultures having a version: pierogi, ravioli, empanadas, kreplach.

Read more on Washington Times

Sondheim told a joke whose punch line was “I don’t care. It’s still kreplach.”

Read more on The New Yorker

Chutzpah Deli, an unassuming Jewish deli in Vienna, serves up delicious kreplach two ways — in a comfort-filled chicken noodle soup or deep-fried and served with onions.

Read more on Washington Post

Almost unknown here a decade or two ago, it has joined blinis, kreplach and cheeseburgers as a quick and sustaining lunch for office workers.

Read more on Project Gutenberg