Chicken Soup and kneidlach must appear at all our Saturday meals, no matter if it's Summer, Winter, Indian or Chinese meal ...
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KNEIDLACH - 20 MEDIUM SIZED UNITS
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ADVANCE PREPARATION :
- Mix well :
- 3 eggs size Large
- 3 tablespoons of warm water
- 3 tablespoons of canola oil
- 1 teaspoon salt
- Mix separately and add to the eggs :
- 1 cup matzo meal
- 1.5 teaspoon baking powder
- Mix well and place in a covered container in the refrigerator for an hour at least. Mixture should be easy to work with - not too hard and not soft
COOKING :
- Bring to a boil before cooking the kneidlach:
- Plenty of water
- Plenty of water
- 1 tablespoon chicken soup powder
- 1 teaspoon crushed garlic
- 1 tablespoon canola oil
- 1 teaspoon crushed garlic
- 1 tablespoon canola oil
- Salt if necessary
- Make 20 balls with wet hands and roll carefully (so they do
- Make 20 balls with wet hands and roll carefully (so they do
not fall apart while cooking)
- Lower the fire (to prevent the kneidlach from falling apart)
- Put the kneidlach in the pot one by one
- Cook on low heat for at least half an hour
- Lower the fire (to prevent the kneidlach from falling apart)
- Put the kneidlach in the pot one by one
- Cook on low heat for at least half an hour
Serving :
- With chicken soup
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אין תגובות:
הוסף רשומת תגובה