Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Chicken fat or 1/2 c Matzoh Meal
Any other shortening 1 ts Salt
2 Eggs, lightly beaten 2 tb Water or soup stock

Mix together shortening and eggs, add matzoh meal and salt and blend the
mixture well. Add water or stock. Cover the mixture and chill it for at
least 20 minutes. form into plum-size balls and drop them gently in
boiling salted water or soup. cook the dumplings for 30 to 40 minutes and
serve them in soup. Makes about 16 K'naidlach.

VARIATION: For lighter, fluffier K'naidlach, separate the eggs and beat the
yolks and whites separately. proceed as above, but fold the egg whites
into the yolks carefully before adding the matzoh meal.

//ara Kent

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