Fluffy KneidlachAdd To My Recipes
1/4 cup seltzer
1/3 cup Gefen Cottonseed Oil
1 teaspoon plus 2 tablespoons Gefen Table Salt, divided
1/4 teaspoon black pepper
1 teaspoon Gefen Baking Powder
1 cup Yehuda Matzo Meal
3 quarts water
Mix all ingredients in a large bowl. Refrigerate batter for one hour minimum.
Fill a four-quart pot three-fourths full with water and bring to a boil. Add two tablespoons salt. With wet hands, form kneidel mixture into balls and place in boiling water. (If hands get sticky, dip in room temperature water to moisten.)
Boil kneidlach for 20 minutes, then drain in colander.
FREEZING TIPS: (1) Line an empty egg container
with plastic wrap and place a kneidel in each hole. Freeze. (2) Freeze
on cookie sheet, 1 inch apart. When frozen, place in zip-tip bag or
Note: This recipe provided with permission from kosher.com
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