Re: Mrs. Schorr's recipe for kneidlach

"Adelle" <adNOstavis@xxxxxxxxxxxxxxx> writes:
<moshes@xxxxxxxxxxxxx> wrote in message
"Giorgies E. Geshahnna" <geshahnna@xxxxxxxxxxx> writes:
On Apr 14, 5:42=A0am, mos...@xxxxxxxxxxxxx wrote:
Here it is.

Mrs. Schorr's recipe for kneidlach.

5 eggs.
1/2 cup water
1/2 cup oil
1 tsp.salt
1 1/4 cup matza meal.

Beat eggs. Add water oil and salt & mix. Gradually add matza meal.
Refrigerate for 30 minutes.
Cook in 2/3 full pot of water with a tsp. salt for 20/30 minutes.

She said it's not necessary to mention to wet hands when shaping the
kneidlach before putting them into the water, so I won't. :-)

Waiting for responses.

Hannies uses similar recipe, but no oil at all. Refrigerate at least
two hours, or over night. Matza meal should be from the hand made
shemura,

What do you do all year?

and not too finely ground. Boil in chicken soup, not water.

Waiting for more responses.


I may try it. My recipe (for ethereally light matzah balls) is:

5 egg whites and two yolks
4 Tablespoons of broth
4 tablespoons of schmaltz
1 cup of matza meal
1 tsp salt.

mix the yolks, schmaltz, and broth together and add in dry ingredients -
makes a very stiff batter, almost paste like. Whip egg whites to stiff
consistency and add 1/3 of it to bowl with the very stiff batter. once
mixture is looser, fold in remaining egg whites. Batter should be
consistency for slightly runny cooked oatmeal. If too loose, add more matzah
meal a Tablespoon at a time until consistency is correct. Refrigerate for 30
minutes. Form into ping pong sized balls and drop into pot of broth (or
water), cooking for approx one hour.

Thanks Adelle , I'll pass it on. SOunds like less cholesterol.

Moshe Schorr
It is a tremendous Mitzvah to always be happy! - Reb Nachman of Breslov
The home and family are the center of Judaism, *not* the synagogue.
May Eliezer Mordichai b. Chaya Sheina Rochel have a refuah shlaimah
btoch sha'ar cholei Yisroel.
Disclaimer: Nothing here necessarily reflects the opinion of Hebrew University
.

Relevant Pages

  • Re: Mrs. Schorrs recipe for kneidlach
    ... Add water oil and salt & mix. ... Hannies uses similar recipe, ... Whip egg whites to stiff ...
    (soc.culture.jewish.moderated)
  • Re: Mrs. Schorrs recipe for kneidlach
    ... Add water oil and salt & mix. ... Hannies uses similar recipe, ... Whip egg whites to stiff ...
    (soc.culture.jewish.moderated)
  • Re: Supermarket for the Poor
    ... because, i was once told, it reduces the osmotic pressure of gas ... As I recall from vaguely remembered Inter Cert physics, adding salt ... changes the temp at which water boils / slows up how fast it comes to ... Other sites say don't add salt, it makes the white of a cooked egg ...
    (soc.culture.irish)
  • Re: What would I use to clean burned stains form this Carbon Steel Wok
    ... protective coating by boiling some water and then, ... heating and scrubbing oil, repeating the process. ... For cleaning after each cooking, I wans't supposed to use soap (just ... yourself a box of kosher salt ...
    (sci.chem)
  • Spaghetti Cheese Bake
    ... Spaghetti Cheese Bake ... boiling water ... Tbsp. cooking oil ... tsp. seasoned salt ...
    (rec.food.recipes)
Loading