Toby's kneidlach (dumplings)

Yield: 6 servings

Measure Ingredient
2 eaches Eggs (size 2); well beaten
3 tablespoons Melted Chicken Fat or light olive/peanut oil *
4 tablespoons Cold Water
6 tablespoons Medium Matzoh Meal (rounded)
\N \N X Salt and Pepper


Matzah meal kneidlach are made for Pessach (Passover). The following recipe is for the "light as a feather" variety. I use the same recipe to make gnocchi-like dumplings to be served with tomato sauce and grated cheese. Some recipes recommend flavouring with powdered ginger and cinnamon while others add ground almonds or almond essence to the mix.

* To serve as gnocchi, I use a full-flavoured olive oil and a spoonfull of chopped herbs (dill, parsley or basil) Mix all the ingredients together. Allow the mixture to rest in a cool place for at least 2 hours. Shape into small balls and cook in boiling soup or salted boiling water for 10-15 minute or until dumplings float to the top. Drain. Serve in chcken soup or as a side dish with stew.

From: In Search Of plenty: A History Of Jewish Food (Kyle Cathie Ltd) By: Oded Schwartz

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