MATZO KLOESE (DUMPLINGS)
The following recipe is from Somebody's Mother's mother and grandmother because let's face it, there should be a more palatable option than eating that dreadful fish en gelee out of a jar.
Provided by SomebodysMother
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the matzos in boiling water, and when softened, drain and squeeze dry. Heat the fat in a skillet, add the onions, fry to a golden brown, then add the soaked matzos. Stir until it leaves the skillet clean, then add the seasonings. After it cools, add the egg and the matzo meal. Let stand in the refrigerator overnight. Use ice water on the hands to roll and shape into golf ball sized balls and cook in boiling salted water until done, about 30 minutes. Drain and place in pyrex dish and keep warm in low temp oven (with door open) until ready to serve. Cover with melted butter and chopped parsley. These dumplings are especially good when covered by sauce from the accompanying chicken.
Nutrition Facts : Calories 152.8, Fat 9, SaturatedFat 2.8, Cholesterol 98.4, Sodium 37.1, Carbohydrate 12.8, Fiber 0.6, Sugar 0.5, Protein 4.6
MATZO POTATO DUMPLINGS
Great for Passover. Serve with browned butter or other sauce as a side dish. To use in soups, just boil in the soup broth instead of water. You can make the potatoes in advance and keep them cooled in the fridge. Adapted from New Settlement Cookbook.
Provided by alvinakatz
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil and rice the potatoes then cool them.
- Add eggs, salt, matzo meal, and nutmeg - if using to the potatoes and mix well.
- Knead mixture until smooth.
- Place a teaspoon of dough in the boiling water. If it falls apart, add more matzo meal.
- Shape into a long thin snake and cut into bite-sized pieces. Don't make them too big or they won't cook through.
- Place into the boiling water, making sure they stay separated.
- Cook until they rise to the top. This time will vary depending on the size of your dumplings.
- Once risen, cook 3 minutes more until the middle is cooked.
- Drain and serve.
Nutrition Facts : Calories 205, Fat 2.9, SaturatedFat 0.9, Cholesterol 93, Sodium 917.8, Carbohydrate 37.3, Fiber 3, Sugar 1, Protein 7.4
MATZO BALL SOUP WITH CELERY AND DILL
Greater than the sum of its parts, matzo ball soup is a wonderful combination of three very simple things: chicken broth (golden brown, deeply savory, lightly seasoned), matzo balls (tender, eggy, schmaltzy dumplings made with ground matzo) and garnish (celery and fresh dill, lots of it). The key to keeping the chicken juicy, tender and something you're excited to eat is by gently simmering the stock (which will also keep the broth crystal clear rather than muddied). You can pick the meat from the chicken and add it back to the soup if you like, or save for next-day chicken salad. For the matzo balls, matzo meal is preferred for its fine texture, but know that you can also grind your own from matzo boards in a food processor.
Provided by Alison Roman
Categories soups and stews, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Prepare the broth: Combine chicken, onions, garlic, celery and carrots in a large pot. Cover with 12 cups water and season with salt. (If your pot can't handle all that water, fill the pot with as much as you can, and add remaining water as it reduces.)
- Bring to a strong simmer over high heat, then reduce heat to medium-low so that the broth is gently simmering.
- Continue to gently simmer, uncovered, until the broth is extremely flavorful and well seasoned, 1 1/2 to 2 hours. Using tongs, remove breasts, thighs and legs from the pot (let any skin and bones fall into the pot), leaving everything else behind.
- Pick the meat from the chicken, discarding any fat, skin, bones, cartilage or any drier pieces of meat that you wouldn't find delicious to eat. Set meat aside to either put back into your soup, or to use in another dish (chicken salad, etc).
- Strain broth (you should have about 10 cups) and return to the pot. Season with salt and pepper (it should be as seasoned and delicious as you'd want it to be when serving). Keep warm, if using same day, or let cool and refrigerate overnight.
- As broth sits, prepare the matzo balls: Combine matzo meal, chives and 1 3/4 teaspoons kosher salt in a medium bowl. Using a fork, incorporate eggs until well blended. Add chicken fat, followed by club soda, mixing until no lumps remain. Cover with plastic wrap and refrigerate until mixture is firm and fully hydrated, at least 2 hours (and up to 24 hours).
- Bring a large pot of well-salted water to a boil. Using your hands, roll matzo ball mixture into balls slightly smaller than the size of a ping pong ball (about 1 1/4-inch in diameter), placing them on a plate or parchment lined baking sheet until all the mixture is rolled (you should have about 24 matzo balls).
- Add matzo balls to the boiling water and cook until floating, puffed and cooked through, 10 to 12 minutes. (You can always sacrifice one, plucking it from the broth and cutting it in half to check that it's cooked through. The texture should be uniform in color and texture, and the balls shouldn't be dense or undercooked in the center.) Using a slotted spoon, transfer the matzo balls to the chicken broth.
- Add celery (and some of the picked chicken meat, if you desire) and season again with salt before ladling into bowls, topping with dill, celery leaves and a crack of freshly ground pepper.
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