- Cooking Time: 30
- Servings: 4
- Preparation Time: 20
- 2 matzos (tea matzos)
- 2 tbs chicken fat
- 2 eggs
- 1/4 onion, chopped finely
- 1 tsp chopped parsley
- 1/4 rounded cup matzo meal, or a little more
- 1 tsp seasoned salt
- 1/8 tsp white pepper
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 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.
NotesThe following recipe is from Somebody’s Mother’s mother and grandmother because let’s face it, there should be a more palatable option than eating that dreadful fish en gelee out of a jar.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Just Desserts - Top 20 from the Culinary Alchemy Blog
Cooking with THE HOLMES SISTERS Volume 1 "As seen on 3ABN"
BakeSpace's Community Cookbook Live Demonstration at SXSWSee More
Sauteed Spinach with Garlic: Julie & Julia
Red Cabbage and Apple Salad with Ginger Vinaigrette
Marly's Vegan Coconut CakeSee More