Knaidlach Recipes
FLUFFY KNEIDLACH
Tried-and-true method for preparing traditional fluffy Matzo Balls for your Passover Seder. READ MORE
Provided by Recipe By Dining In
Categories Appetizers , Soups
Yield 12
Number Of Ingredients 7
Steps:
- Mix all ingredients in a large bowl. Refrigerate batter for one hour minimum.
- Fill a four-quart pot three-fourths full with water and bring to a boil. Add two tablespoons salt. With wet hands, form kneidel mixture into balls and place in boiling water. (If hands get sticky, dip in water.)
- Boil kneidlach for 20 minutes, then drain in colander.
KNAIDLACH (MATZO BALLS)
These go with Chicken Soup I posted. Don't forgo the refigerated resting period that is in the recipe or you will get what my Father lovingly decribed my Mother's Knaidlach as "Bull-killer's"! They were so heavy!
Provided by Esther Hardman
Categories Other Breads
Time 55m
Number Of Ingredients 6
Steps:
- 1. Crack eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, salt, pepper and baking powder. Stir in matzo meal, then mix vigorously with a wooden spoon until completely blended and very stiff. Cover with plastic wrap and refrigerate for 30 minutes.
- 2. Fill a large pot 3/4 full of water and add 1 tablespoon salt, bring to a boil. Wet hands with cold water so the batter doesn't stick, shape a bit of mixture into balls the size of ping-pong ball. They will double in size when cooked. Gently place in boiling water, decrease heat so that water simmers briskly and cover pot. Cook for 25 minutes, don't remove lid. Remove balls from water and serve with the chicken soup.
KNAIDLACH
Provided by Mimi Sheraton
Yield Makes 10 to 12 large matzoh balls
Number Of Ingredients 7
Steps:
- Beat the eggs lightly with cold water. Add the chicken fat and stir until the fat dissolves. Add 1/2 teaspoon salt and a pinch of pepper.
- Gradually beat in the matzoh meal, 2 tablespoons at a time, proceeding slowly as it thickens so you do not add too much. The mixture should be as thick as light mashed potatoes, and just a little soft and spongy. Add salt and pepper as needed. Chill for 5 to 7 hours.
- Half an hour before serving time, bring 2 1/2 to 3 quarts of water to a boil. Add a handful of salt, as for pasta.
- With wet hands, or two tablespoons dipped intermittently in cold water, shape the mixture into balls about 1 inch in diameter. Drop gently into the boiling water, cover pot loosely, and let boil at a moderately brisk pace for about 25 minutes.
- When one ball tests done (cut it open and see if it is light and cooked all the way through), remove all carefully with a slotted spoon. Serve in hot chicken soup.
- Variation:
- To make fried matzoh balls, chill the cooked balls overnight. In the morning, cut into slices between 1/4 and 1/2 inch thick and fry slowly in hot butter or margarine, turning so both sides become golden brown and the slices are thoroughly heated.
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