kreplach

[ 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

In the extensive culinary archives of the New York Public Library, he found an 1890 advertisement for a restaurant at 64 Delancey Street serving “Buckarester” blintzes, kreplach and “mamaliga de lux.”

From New York Times

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

From Salon

Eastern European Jews traditionally dine on kreplach — dumplings stuffed with calves’ brains or chicken livers, Iraqi Jews drink sweetened almond milk flavored with cardamom and Moroccan Jews enjoy harira — lamb, legume and lemon soup — a dish that was borrowed from Muslim neighbors who were breaking the fast of Ramadan.

From Salon

Order this: If you haven’t tried kreplach, this is the place to do it.

From Los Angeles Times

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