| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Dumplings, Jewish |
16 |
Servings |
INGREDIENTS
| 2 |
T |
Chicken fat or |
|
|
Any other shortening |
| 2 |
|
Eggs, lightly beaten |
| 1/2 |
c |
Matzoh Meal |
| 1 |
t |
Salt |
| 2 |
T |
Water or soup stock |
INSTRUCTIONS
Mix together shortening and eggs, add matzoh meal and salt and blend
the mixture well. Add water or stock. Cover the mixture and chill it
for at least 20 minutes. form into plum-size balls and drop them
gently in boiling salted water or soup. cook the dumplings for 30 to
40 minutes and serve them in soup. Makes about 16 K'naidlach.
VARIATION: For lighter, fluffier K'naidlach, separate the eggs and
beat the yolks and whites separately. proceed as above, but fold the
egg whites into the yolks carefully before adding the matzoh meal.
//ara Kent
A Message from our Provider:
“No one can ignore Jesus forever”