Kneidlach
Jewish style dumplings for chicken broth/soup
Recipe Posted on 18th September, 2004
Recipe Source: This recipe comes from a book called Nigella Bites by Nigella Lawson, page 40. If you choose to use schmalz (rendered poultry fat - you can skim it from a hot roasting pan, a soup, etc...), you will get a better flavour in your kneidlach. I used duck fat once and ended up making the best kneidlach I'd ever made. One night when Bradley and I went out for Chinese to have a Peking Duck, I asked to take the bones/etc... home. I boiled these up to make a fabulous asian soup. Before serving the soup, I skimmed the rendered roasted duck fat from the surface and saved it for another day to make kneidlach. I served these duck-fat kneidlach in a rich clear chicken broth and it was devine!
Makes about 20
Ingredients
1 egg
30g (1¾ tablespoons) schmalz or butter, melted
3 tablespoons water or soup stock
100g (1 cup) medium matzo meal (most supermarkets have this)
pinch of salt and some freshly ground pepper
Method
Whisk the egg in a large-ish bowl, then whisk in the melted schmalz. Carry on whisking as you add the water or soup stock, the matzo meal and the salt and pepper. Mix together into a rough paste; if it's too stiff (feels like it might not be malleable later), add a little more water. Put in the fridge to chill for an hour (or leave overnight if you wish) then dig out small lumps of paste and roll them into walnut-sized balls between the palms of your hands.
To cook, simmer the kneidlach in salted water, or just cook them directly in the soup (I prefer them cooked directly in the soup). They will take about 40 minutes to cook are ready when they rise to the surface. Serve the kneidlach dumplings in chicken broth/soup.
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