2 egg yolks
3 tablespoon chicken fat
1/2 cup hot chicken stock
3/4 cup matzo or cracker meal
1/2 teaspoon salt
1 tablespoon onion, grated
2 egg whites
Beat and blend thoroughly the egg yolks and chicken fat. Pour on and mix in the hot stock. Stir in the Matzo meal, salt, and onion. Beat the egg whites until stiff and fold into the meal mixture. Chill at least 1/2 hr and then roll into small balls. Drop into boiling soup and cook, covered and at a simmer for 15 min. Serve.
This is a Passover dumpling using special unleavened cracker meal. You can make a similar dumpling with ordinary cracker meal.
Options: add 1 tbl chopped parsley to meal and onion.
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