small casings of dough filled with ground meat or cheese, etc., boiled, and served usually in soup
Origin of kreplachYiddish kreplech, plural of krepel ; from Middle High German (dial.) kreppel, variant, variety of krepfel, diminutive of krapfe, fritter ; from Old High German krapfo, literally , a hook: for Indo-European base see cradle
Small pockets of noodle dough filled with ground meat or cheese, usually boiled and served in soups.
Origin of kreplachYiddish kreplech, pl. of krepel, from German dialectal Kr&adie;ppel, fried pastry, variant of German Krapfen, from Middle High German krapfe, from Old High German krapfo, hook (from their hooklike shape).
From Yiddish קרעפּלאַך (kreplakh), a regional plural form of קרעפּל (krepl, “meat dumpling”).