Matzo Kloese Dumplings Recipes

KARTOFFEL KLOESSE (POTATO DUMPLINGS)

Steps:

• Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs.
• Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm.
• While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.

MATZO KLOESE (DUMPLINGS)

Steps:

• Soak the matzos in boiling water, and when softened, drain and squeeze dry. Heat the fat in a skillet, add the onions, fry to a golden brown, then add the soaked matzos. Stir until it leaves the skillet clean, then add the seasonings. After it cools, add the egg and the matzo meal. Let stand in the refrigerator overnight. Use ice water on the hands to roll and shape into golf ball sized balls and cook in boiling salted water until done, about 30 minutes. Drain and place in pyrex dish and keep warm in low temp oven (with door open) until ready to serve. Cover with melted butter and chopped parsley. These dumplings are especially good when covered by sauce from the accompanying chicken.

MATZO POTATO DUMPLINGS

Steps:

• Boil and rice the potatoes then cool them.
• Add eggs, salt, matzo meal, and nutmeg - if using to the potatoes and mix well.
• Knead mixture until smooth.
• Place a teaspoon of dough in the boiling water. If it falls apart, add more matzo meal.
• Shape into a long thin snake and cut into bite-sized pieces. Don't make them too big or they won't cook through.
• Place into the boiling water, making sure they stay separated.
• Cook until they rise to the top. This time will vary depending on the size of your dumplings.
• Once risen, cook 3 minutes more until the middle is cooked.
• Drain and serve.

MATZO CHARLOTTE WITH APPLES

Steps:

• Soak matzos in water and squeeze dry. Add remaining ingredients, folding in the beaten egg whites last. Bake in greased baking dish about 1 hour in moderate oven at 350 degrees.

THANKSGIVING MATCHA CRANBERRY SCONES

Steps:

• Preheat oven to 400°F.
• Sift and whisk the dry ingredients together.
• Add the cold and cubed butter to the dry ingredients and cut with a pastry cutter (or two knives) until crumbly.
• Whisk the wet ingredients together.
• Add the wet ingredients to the dry ingredients, along with the dried cranberries and white chocolate, until a soft dough forms.
• Divide the dough in half. Flatten each chunk until the dough is about 3/4 inch thick.
• Cut the dough into 8 wedges and place on a greased baking sheet, flattening the sides as necessary.
• Dab the wedges with cashew milk and top with sanding sugar and sliced almonds.
• Bake for 12-15 minutes, or until the edges are golden brown.
• For the glaze: mix the powdered sugar, cashew milk, and vanilla extract until smooth.
• Top the scones with glaze as desired, and enjoy!