Teig

From Middle High German teic, from Old High German teig, teic (attested since the 9th century); from Proto-Germanic *daigaz, from Proto-Indo-European *dʰeyǵʰ- (“to knead, to mold, to form”). Cognate with English dough, Dutch deeg, Old English dāg, Old Norse deig (whence Icelandic deig, Faroese deiggj, Norwegian deig, Swedish deg, Danish dej), Gothic 𐌳𐌰𐌹𐌲𐍃 (daigs). Also compare Finnish taikina and Estonian taigen which appear to be early borrowings from Proto-Germanic. Non-Germanic cognates include Ancient Greek τεῖχος (teîkhos, “mound, fortification”), Latin fingō (“to shape, to form”) (compare fiction), Old Irish digen (“firm, solid”), Old Armenian դէզ (dēz, “pile, heap”), Sanskrit देह (deha, “body”), देग्धि (dégdhi, “to smear, to plaster”).

• IPA^(key): /taɪ̯k/ (standard)
• IPA^(key): /taɪ̯ç/ (northern and central Germany, now chiefly colloquial)

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• Hyphenation: Teig
• Rhymes: -aɪ̯k, -aɪ̯ç
• Homophone: Teich (northern form only)

Teig m (strong, genitive Teiges or Teigs, plural Teige, diminutive Teiglein n or Teigelchen n)

1. dough, paste, pastry, batter (soft, at least partially cohesive mixture of ingredients, often including flour, intended to be baked, fried or cooked)

   Pizzateig ― pizza dough

   dünnflüssiger Teig ― liquid dough

   Waffelteig ― waffle batter

   Frikadellenteig ― meatball dough, i.e. minced meat mixed with egg, breadcrumbs, onions etc.

• teigig
• Teigling

• “Teig” in Duden online
• “Teig” in Digitales Wörterbuch der deutschen Sprache
• “Teig” in Deutsches Wörterbuch von Jacob und Wilhelm Grimm, 16 vols., Leipzig 1854–1961.