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kreplach

   Also found in: Wikipedia 0.07 sec.
krep·lach  (krpl, -lä)
pl.n.
Small pockets of noodle dough filled with ground meat or cheese, usually boiled and served in soups.
[Yiddish kreplech, pl. of krepel, from German dialectal Kräppel, fried pastry, variant of German Krapfen, from Middle High German krapfe, from Old High German krpfo, hook (from their hooklike shape).]


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Hecht, kosher supervisor of Orange Delite, will savor kreplach soup before his fast.
DAY OF ATONEMENT TO START AT DUSK JEWS TO PRAY, REFLECT, FAST AROUND ... by Daily News (Los Angeles, CA)
Whether it's kreplach, ravioli, or wonton, dumplings everywhere in the world have one thing in common apart from being recognized as comfort food, they are inexpensive fillers that provide a wonderful vehicle during lean times to stretch costly products, especially meat.
Dumplings. (Back to Basics) by Art Culinaire
Ashkenazic cooks often use spices with a light hand, noodles, kreplach, carrots, potatoes, cabbage, cauliflower, fresh-water fish, cured and smoked fish along with horseradish, and fresh and dried fruits.
THE SEPHARDIC WAY SPANISH-INFLUENCED DISHES HONOR THE JEWISH NEW YEAR ... by Daily News (Los Angeles, CA)
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