American Heritage® Dictionary of the English Language, Fourth Edition
- n. Small pockets of noodle dough filled with ground meat or cheese, usually boiled and served in soups.
- From Yiddish קרעפּלאַך (kreplakh), a regional plural form of קרעפּל (krepl, "meat dumpling"). (Wiktionary)
- 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). (American Heritage® Dictionary of the English Language, Fourth Edition)
“Fong shouts out, "kreplach," the Yiddish word for dumplings.”
“Ashkenazi Jews call them kreplach, which is their Yiddish name and Lithuanians call them kolduny.”
“They've modernized kreplach and smoked fish, giving buzz to Bubbe's best.”
“Red Klotz of the Washington Generals and that set shot was the B-ball equivalent of kreplach.”
“Matzoh ball, noodles, and a giant kreplach … unbelievable.”
“I too have suffered paralysis in a plethora of possibility: belly or Nova, herring or tongue, chub or sable, kreplach or kishke, kugel or blueberry blintz ...”
“She was an old-fashioned Jewish grandmother who would cook for days ahead of time when she knew we were coming for a visit and pile the table high with abnormal portions of brisket and kugel and kreplach.”
“Johnny would show up at the Sigman apartment most nights around dinnertime to enjoy generous helpings of kreplach, blintzes and chopped liver on rye bread, courtesy of my grandmother.”
“Perhaps the coolest thing that's happened lately is that it has become a destination for Russian tour groups who drop by to lunch on such familiar Old World fare as kasha and kreplach.”
“I'm remembering that when my grandmother made brisket, she reserved a portion of the leftovers for tucking into the kreplach that would go into her soup a few days later.”
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