Ingredients1 egg (beaten)
2 tablespoons of vegetable oil
4 tablespoons of water
fine/medium Matzo Meal
salt and white pepper
Handy Hintcoat your hands in a tiny bit of vegetable oil before rolling the balls as this will stop the mixture sticking to your hands
MethodBeat the egg and add the salt and white pepper.
Add the oil and water and give a quick stir.
Then slowly pour in the matzo meal and keep stirring. The meal will form a "doughy" consistency.
You don't want to add too much matzo meal or the mixture will go to dry and you won't be able to form into balls.
If you are unsure of how much matzo meal to add, then simply add some and leave for a few mins as it will start to firm up.
When you are happy with the consistency of the mixture, leave to stand for a few minutes and then form into small balls.
Throw into a pan of boiling, salted water and then cover with a lid for around 10 minutes.
The Kneidalach will puff up and rise to the top. Then simmer for around 20 - 40 minutes
These little dumplings are usually served in chicken soup, but they are delicious in any type of soup.