Best 4 Knaidlach Recipes
Knaidlach, also known as Jewish dumplings or matzo balls, are a versatile and delicious dish that can be served in various soups, stews, and even as a main course. These dumplings are typically made with a combination of matzo meal, eggs, and schmaltz (rendered chicken fat), resulting in a soft and fluffy texture. The addition of herbs, spices, and vegetables can further enhance their flavor and make them a delightful addition to any meal.
This article provides three unique knaidlach recipes:
1. **Classic Knaidlach:** This recipe showcases the traditional method of preparing knaidlach using matzo meal, eggs, schmaltz, and a touch of salt and pepper. It offers a simple yet satisfying version of these classic dumplings.
2. **Vegetable Knaidlach:** This variation incorporates a variety of vegetables, such as carrots, celery, and onions, into the knaidlach mixture. The addition of vegetables not only enhances the flavor and texture but also makes these dumplings a healthier option.
3. **Spinach and Cheese Knaidlach:** This recipe takes a creative twist on traditional knaidlach by incorporating spinach and cheese. The spinach adds a vibrant green color and a subtle earthy flavor, while the cheese provides a creamy and savory touch.
Whether you prefer the classic version or want to experiment with vegetable or spinach and cheese variations, this article has a knaidlach recipe for every taste. So, gather your ingredients, follow the step-by-step instructions, and enjoy these delicious dumplings in your next soup or stew.
KNAIDLACH (MATZO BALLS)
These go with Chicken Soup I posted. Don't forgo the refigerated resting period that is in the recipe or you will get what my Father lovingly decribed my Mother's Knaidlach as "Bull-killer's"! They were so heavy!
Provided by Esther Hardman
Categories Other Breads
Time 55m
Number Of Ingredients 6
Steps:
- 1. Crack eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, salt, pepper and baking powder. Stir in matzo meal, then mix vigorously with a wooden spoon until completely blended and very stiff. Cover with plastic wrap and refrigerate for 30 minutes.
- 2. Fill a large pot 3/4 full of water and add 1 tablespoon salt, bring to a boil. Wet hands with cold water so the batter doesn't stick, shape a bit of mixture into balls the size of ping-pong ball. They will double in size when cooked. Gently place in boiling water, decrease heat so that water simmers briskly and cover pot. Cook for 25 minutes, don't remove lid. Remove balls from water and serve with the chicken soup.
KNAIDLACH
Provided by Mimi Sheraton
Yield Makes 10 to 12 large matzoh balls
Number Of Ingredients 7
Steps:
- Beat the eggs lightly with cold water. Add the chicken fat and stir until the fat dissolves. Add 1/2 teaspoon salt and a pinch of pepper.
- Gradually beat in the matzoh meal, 2 tablespoons at a time, proceeding slowly as it thickens so you do not add too much. The mixture should be as thick as light mashed potatoes, and just a little soft and spongy. Add salt and pepper as needed. Chill for 5 to 7 hours.
- Half an hour before serving time, bring 2 1/2 to 3 quarts of water to a boil. Add a handful of salt, as for pasta.
- With wet hands, or two tablespoons dipped intermittently in cold water, shape the mixture into balls about 1 inch in diameter. Drop gently into the boiling water, cover pot loosely, and let boil at a moderately brisk pace for about 25 minutes.
- When one ball tests done (cut it open and see if it is light and cooked all the way through), remove all carefully with a slotted spoon. Serve in hot chicken soup.
- Variation:
- To make fried matzoh balls, chill the cooked balls overnight. In the morning, cut into slices between 1/4 and 1/2 inch thick and fry slowly in hot butter or margarine, turning so both sides become golden brown and the slices are thoroughly heated.
NEVER-FAIL KNAIDLACH - MATZO BALLS
I make them small and they cook up light and fluffy
Provided by Harlene LeVine
Categories Chicken Soups
Time 25m
Number Of Ingredients 7
Steps:
- 1. Beat eggs with salt and pepper. Add oil and water. Stir in matzo meal and parsley. Refrigerate for 1 hour.
- 2. In a large pot, bring 4-5 quarts of salted water to boil. With wet or oily hands, form walnut-size balls and drop into boiling water. Cook for 25 minutes uncovered or partially covered.
- 3. Remove with a slotted spoon.
MATZOH BALLS/ KNAIDLACH
Steps:
- beat eggs and salt. Stir in Matzoh meal, water, melted butter. Chill foro 1 hour Cook in boiling soup or salted water, then put into soup. They always take a little longer to cook thru than you'd expect. (~30 min)
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the matzo meal is finely ground for a smooth texture.
- Soak the matzo meal in water for at least 30 minutes, or until it is fully softened.
- Add eggs, salt, and pepper to taste.
- Shape the mixture into small balls and drop them into boiling water.
- Cook the knaidlach for 15-20 minutes, or until they are cooked through.
- Serve the knaidlach hot in soup or broth.
Conclusion:
Knaidlach are a delicious and versatile dish that can be enjoyed in many different ways. They are a popular addition to soups and broths, but they can also be served as a side dish or appetizer. Knaidlach are a great way to use up leftover matzo meal, and they are also a good source of protein and fiber. With their simple ingredients and easy-to-follow instructions, knaidlach are a great dish for cooks of all skill levels.
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