Re: Mrs. Schorr's recipe for kneidlach


<moshes@xxxxxxxxxxxxx> wrote in message
news:2008Apr14.164636@xxxxxxxxxxxxxxxx
"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.

Probably not - since I use schmaltz. I make the broth the day before and use
the skimmed fat from the soup instead of taking time to render. And the
schmaltz picks up the flavor of the soup veggies, too. But overall, I think
it uses fewer grams of fat.

Adelle


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