Dumplings - kneidlach
Author: asi benizry // Category:
These small dumplings are a traditional part of Jewish cuisine. They are usually served with chicken soup, but you can use them with just about any type of clear broth. Although they are usually made with chicken fat, this light vegetarian version works just as well without.
Ingredients:
2 eggs -
½ cup (4 fl oz, 120 ml) water
2 tbsp. oil
1 tsp. ground cinnamon
1 cup (4 oz, 110 g) matzo meal
salt and pepper to taste
Instructions:
Beat the eggs thoroughly until they are frothy. Beat in the water and oil.
Add the remaining ingredients. Mix well. The mixture should have the consistency of a very stiff batter.
Refrigerate for at least an hour.
Boil up a large pan of water. Form the kneidlach into small balls. Drop these into the water, and boil gently for about 20 minutes.
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