kreplach

American  

[krep-luhkh, -lahkh] / ˈkrɛp ləx, -lɑx /

Also kreplech

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.

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kreplach British  

/ ˈkrɛplɑːk, -lɑːx /

plural noun

1. small filled dough casings usually served in soup

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Etymology

Origin of kreplach

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

Example Sentences

They would precociously lisp their own sushi orders to the waiter and never confuse a kreplach for a pierogi.

From Salon

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.

From 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.

From Washington Times

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

From 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.

From Washington Post