INGREDIENTS

INSTRUCTIONS

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@coconet.com> on Nov 18,
1998, converted by MM_Buster v2.0l.

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