Knaidlach (k’nayd-lack) are savoury dumplings, added to meat or soup dishes in Jewish cuisine. In strict kosher homes, Knaidlach are made with chicken or veg-etable fat, but for those not observing religious law, butter may be used.
4 oz. matzo meal
4 fl. oz. boiling water
1 egg, lightly beaten
½ oz. chicken or vegetable fat
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground ginger
In a medium-sized mixing bowl, combine the matzo meal and boiling water, beating briskly with a fork or a wooden spoon until the ingredients are well blended.
Add the egg, chicken or vegetable fat, salt, pepper and ginger and beat well until the mixture forms a soft dough. Place the bowl in the refrigerator and chill the mixture for 1 hour.
Remove the bowl from the refrigerator and, with your hands, shape the mixture into small balls.
To cook the dumplings, add the balls to a stew or soup and cook for 20 minutes. Serve the dumplings in the stew or soup.