Kneidlach
Votes: 5
Time: 2 hours 35 minutes
Complexity: easily
Quantity: 12 dumplings
Complexity: easily
Quantity: 12 dumplings
Kneidlach - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 eggs
- 1/8 cup vegetable oil
- 1 tbsp coarse salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground ginger
- 1 cup matzo meal
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Recipes with similar ingredients: unleavened dough, flour, matzo, white peppercorns, ground ginger, eggs
Cooking the dish according to the recipe:
- In a bowl, whisk together the eggs, oil, and spices. Add the flour and mix well. Refrigerate the mixture, covered, for at least 2 hours or overnight.
- In a 4-5 quart saucepan, bring 12 cups of water to a boil. Using oiled hands, roll the dough into about 12 balls, slightly smaller than ping-pong balls. Drop the balls into the boiling water. After about 5 minutes, the kneidlach will begin to float to the surface, and you can gently stir them. Cook until doubled in size, about 15 minutes total.
Serve in chicken broth or use as dumplings in soup (see recipe Chicken soup with kneaded bread). Ready kneidlach can be stored in the refrigerator, covered with water, for up to 3 days.
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