| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Dumplings, Jewish |
16 |
Servings |
INGREDIENTS
| 2 |
tb |
Chicken fat or |
|
|
Any other shortening |
| 2 |
|
Eggs, lightly beaten |
| 1/2 |
c |
Matzoh Meal |
| 1 |
ts |
Salt |
| 2 |
tb |
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.
Mara Kent
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”