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.

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