Small pockets of noodle dough filled with ground meat or cheese, usually boiled and served in soups.
Small casings of dough filled with ground meat or cheese, etc., boiled, and served usually in soup.
Origin of kreplach
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)