Pronunciation: [se͡ɪpˈɛl] (IPA) 
The word "seipel" is a German surname that is spelled phonetically as ['zaɪpəl]. The first sound is the voiced dental fricative "z" which is followed by the diphthong "ai" pronounced as "eye". Then comes the voiceless bilabial plosive "p" and the schwa sound "ə". Lastly, the consonant "l" is sounded. Although the spelling may seem confusing, the IPA phonetic transcription helps to clarify the pronunciation of the word.
Seipel is a term that refers to a traditional Austrian dish, specifically a type of dumpling. It is commonly known as "Kärntner Kasnudeln" or "seipele" in the Carinthia region of Austria. These dumplings are considered a culinary specialty and are an essential part of the local cuisine.
Seipel dumplings are made by stuffing dough pockets with a flavorful filling usually consisting of potatoes, cheese, onions, and various herbs and spices. The dough is then rolled out into thin sheets and cut into small rectangles or squares. Each piece is filled with the savory mixture and sealed carefully. These dumplings are typically cooked in boiling water until they rise to the surface, signaling their readiness.
The name "seipel" is derived from the German word "Seife" which means "soap" in English. This term undoubtedly arose due to the dumplings' resemblance to small bars of soap in shape.
The seipel dish is often served with melted butter or a creamy sauce, and can be accompanied by crispy bacon bits, fresh herbs, or a sprinkle of grated cheese. It is a staple dish during festive occasions, such as weddings or traditional celebrations, and is also enjoyed as a comforting meal on colder days.
Due to its unique taste and cultural significance, the term "seipel" is recognized primarily within the Austrian gastronomic lexicon, particularly in the Carinthian region, where it carries an important place in the local culinary heritage.
