Yield: 36 Servings
|1 cup||Prepared herring fillets; (about 8 ounces)|
|1 \N||Extra- large egg|
|½ cup||Matzoh meal|
|2 teaspoons||White vinegar|
|\N \N||Sliced cucumber; optional, for garnish|
Using a hand chopper or grinder, coarsely chop the herring and onion.
Transfer to a large mixing bowl. Beat the egg with a fork and add it to the herring mixture. Add rest of matzoh meal, vinegar, sugar and pepper and mix until well combined. Refrigerate for 30 minutes.
To cook the kneidlach, bring a big pot of water to a simmer. Then, rolling the batter in the palms of your hands, make little balls the size of large Concord grapes. Drop each dumpling gently into the simmering water and cook for about 15 minutes. Cool and serve with toothpicks.
Note: The flavor of these kneidlach will vary with the saltiness of the fish. Herring in a jar is usually not overly salted, but if you buy herring in a fish store, you may have to soak it in water before cooking unless you like it that way. So taste the batter and adjust as you go. A touch more sugar if you wish.
You can also make larger balls, cut them in half and serve over a thin slice of cucumber.
Eat! Eat!- Wonderful Recipes From the Old Country Like My Mother Used to Make Donald I. Fine, Inc. NY 1995 ISBN: 1-55611-433-8 Recipe by: Eat! Eat! by Ruth Kanin p. 17 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Nov 18, 1998, converted by MM_Buster v2.0l.