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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