Kneidelach

Kneidelach

Stuffed matzah balls

By
From
Cooking from the Heart
Serves
8
Makes
16
Photographer
Mark Roper

These taste like the perfect combination of matzah balls and kreplach. The kneidelach can also be cooked, then cooled and fried as an accompaniment to meat.

Matzah balls

Ingredients

Quantity Ingredient
1 cup matzah meal
4 eggs, beaten
1 tablespoon melted chicken fat or oil

Stuffing

Quantity Ingredient
1 cup chicken, cooked
2 tablespoons onion, fried
1 small egg

Method

  1. Pulse the stuffing ingredients into a coarse paste using a food processor, then form the mixture into small balls.
  2. To make the matzah balls, place the matzah meal in a bowl and pour ½ cup water over. Add the eggs and the chicken fat or oil, then season with sea salt and freshly ground black pepper. Mix until well combined.
  3. Refrigerate the mixture for at least 1 hour (3 or 4 hours would be better), so that it will hold its shape when formed into balls.
  4. Take a golf ball-sized piece of dough and flatten it. Place a ball of the chicken mixture in the centre, then enclose the mixture, rolling the dough around to form a ball. Repeat with the rest of the dough and filling.
  5. Boil the matzah balls in a separate saucepan of boiling salted water for 15 minutes, then serve in the chicken soup.
Tags:
Jewish
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