How could I not include my cousin Jeff’s kneidlach? This is a man who is so passionate about his family and food (fine line between the two!!!) that if he says they’re the best, then they’re the best!

My Cousin Jeff's Kneidlach
- Cooking and Prep: 1.5 h
- Serves: 12
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Contains:
Ingredients (5)
Main ingredients
Start Cooking
Make the Kneidlach
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In a bowl, whisk the eggs until smooth, then add the water, oil, salt and pepper, and whisk.
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Add the matzo meal a little at a time, and mix until the ingredients are well combined. Cover and refrigerate for one hour.
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Bring a large pot of salted (2 tablespoons salt) water to boil. Wet your hands and roll the mixture into golf-ball sized balls. Drop them into the boiling water. (I prepare all the balls first, put them on a plate and drop them into the boiling water together. This way all the kneidlach are cooked for an equal amount of time.)
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Cover and simmer for about 30 minutes. When you see steam starting to escape from the pot, reduce the heat a little so that it's still boiling, but not so vigorously.
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Clarification on oil
Hi, The recipe calls for oil and the quantity seems to be missing in the ingredients. How much oil does one mix? ThanksReplies:Thanks for catching that Karen. I will look into it right away.
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Clarification on oil
Hi, The recipe calls for oil and the quantity seems to be missing in the ingredients. How much oil does one mix? ThanksReplies:Thanks for catching that Karen. I will look into it right away.