Kneidlach – a detailed recipe for cooking. Share with friends: 
Food Photography: Roda Kaplan Time: 2 hours. 35 minutes Difficulty: easy Quantity: 12 dumplings The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 eggs
- 1/8 Art. vegetable oil
- 1 tbsp. l coarse salt
- 1 tsp ground white pepper
- 1 tsp ground ginger
- 1 tbsp. matzo flour
Recipes with similar ingredients: fresh dough, flour, matzo, pepper white peas, ground ginger, eggs
Recipe preparation:
- In a bowl, beat eggs, butter, and spices. Add flour and well mix. Keep the mixture in the refrigerator, covering the bowl, minimum 2 hours or all night.
- In a pan of 4-5 liters. boil 12 tbsp. water. Oiled roll about 12 balls of butter with your hands, a little smaller than ping pong balls. Dip balls into boiling water. After about 5 minutes kneydlah will begin to surface, and you can mix them gently. Boil until doubled, only about 15 min. Serve in chicken stock or use, like dumplings in a soup (see the recipe for Chicken Soup with Kneidles). Ready Kneidles can be stored in the refrigerator, filled with water, up to 3 days.
