from The American Heritage® Dictionary of the English Language, 4th Edition
- n.pl. Small pockets of noodle dough filled with ground meat or cheese, usually boiled and served in soups.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Small dumplings of Eastern European origin, filled with meat or cheese and served usually in soup.
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)
From Yiddish קרעפּלאַך (kreplakh), a regional plural form of קרעפּל (krepl, "meat dumpling"). (Wiktionary)