Recipe for cooking matzo dumplings
Jewish and Eastern European Recipes :: Jewish Matzos, Dumplings, and Breads
2 egg yolks 3 Tbsp. chicken fat 1/2 c. hot stock 3/4 c. matzo meal 1/2 tsp. salt 1/8 tsp. ginger 1/8 tsp. nutmeg 1 Tbsp. chopped parsley 1 Tbsp. grated onion Beat until thick the egg yolks and chicken fat. Pour hot stock over egg yolk mixture and beat well. Mix remaining ingredients and stir into wet mixture. Beat 2 egg whites until stiff, but not dry. Fold into cracker mixture and chill, covered, 1/2 to 1 hour. About 1/2 hour before serving time, form lightly into small balls (wet hands with cold water). Drop into 6 c. boiling stock. Reduce heat at once to simmer and cook, covered, about 15 mins.
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