Kneidlach

These traditional Jewish dumplings are a tasty addition to clear broths and soups.

Recipe for Kneidlach, contributed by Moira Adams

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.

• 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

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.

Recipe for Kneidlach (April 2003)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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