| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour; ( approximately) |
| 2 |
|
Eggs |
| 2 |
tb |
Oil |
| 1 |
ts |
Baking powder |
|
|
Salt to taste |
|
|
Oil for frying |
INSTRUCTIONS
These fried dumplings are great with chicken soup, if they ever make it to
the table!!
Place flour, salt and baking powder in a bowl, make a well in the center.
Beat eggs with oil and add to flour. Start stirring with a fork and then
with your fingers. Knead just to combine and form a soft dough. Divide tha
dough into 6 large pieces. Make like long rolls on a floured board ( 1/4"
or smaller) Cut with a floured knife at 1/4" intervals. Deep fry in
batches, transferring the mondlach to paper towels to drain. May be made
ahead and kept in jars. These are served with chicken soup. Note: I make
mine real small, but then it takes forever! Recipe by Miriam Podcameni
Posvolsky
Posted to MC-Recipe Digest V1 #946 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Dec 06, 1997
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