Matzo dumplings
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6 tbsp. l chopped into matzoh flour
2 eggs
1 tbsp. l melted chicken fat
a pinch of ground ginger
salt pepper
Mix eggs with half a glass of cold water. Pour the matzoh flour with the mixture. Add chicken fat, season with salt, pepper and ginger. Leave for 1 hour. Mix the mass well and, wetting your hands with cold water, form balls the size of a walnut. Cook the dumplings in salted boiling water for 10 minutes. Remove with a slotted spoon and cool so that they harden slightly.
Serve with hot chicken stock.
6 tbsp. l chopped into matzoh flour
2 eggs
1 tbsp. l melted chicken fat
a pinch of ground ginger
salt pepper
Mix eggs with half a glass of cold water. Pour the matzoh flour with the mixture. Add chicken fat, season with salt, pepper and ginger. Leave for 1 hour. Mix the mass well and, wetting your hands with cold water, form balls the size of a walnut. Cook the dumplings in salted boiling water for 10 minutes. Remove with a slotted spoon and cool so that they harden slightly.
Serve with hot chicken stock.
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