קניידלך לפסח

An easy and simple recipe for making dumplings for Passover soup according to a recipe by Pirga from the website "Taste in the Kitchen" Here is the recipe Ingredients: A cup (or a mug) of matzah flour A cup (or a mug) of boiling water 2 eggs No. 1 2 tablespoons of canola oil A little salt to taste Preparation method: 1. Put all the flour in a bowl and pour boiling water. Mix well until all the water is absorbed into the flour. It will become a very hard lump. 2. Add the eggs one by one and stir well after each egg. Add oil and salt and mix or put until a uniform mixture (without lumps). You can mix with a spoon or in a Magic Mix/mixer. The batter is really thin and that's fine. Leave to rest on the counter for 10 minutes. 3. Boil water with a little salt in a large pot. When the water is boiling, wet your hands and make dumplings. Drop the dumplings into the boiling water. Cook at a boil for no more than 5-7 minutes until they float to the top. Check one to see if it is soft and ready. Turn off the heat. When the dumplings are floating, cover them with a half-cover lid (do not close the hermetic pot or the dumplings will swell). Do not remove the dumplings from the water until the meal is ready to ensure that you have especially fluffy and airy dumplings. "Tip" 1. Prepare the dumplings in a separate pot with boiling water and a little salt - do not prepare in the soup pot so that it does not become cloudy. When preparing the individual portions, ask each person how many dumplings to put on the plate. There is no zero, it turns out very well. have fun Here's the recipe the ingredients: A cup of matzah flour A cup of boiling water 2 Eggs No. 1 2 tablespoons of canola oil A little salt for taste Preparation: 1. Put all the flour in a bowl and pour boiling water. Mix well until all the water is absorbed in the flour. We'll be a very hard lump. Add the eggs one by one and stir well after each egg. Add oil and salt and stir or put into a uniform mixture (without lumps). You can mix it with a spoon or Magimix / Mixer. The night is really sparse and it's okay. Leave to rest on the counter for 10 minutes. 3. Boil in a large pot of water with a little salt. When the water is boiling, moisten your hands and make kneidlach balls. Throw the kneidlach into the boiling water. Cook in boiling mode for no more than 5-7 minutes until they float up. One is made to see that it is soft and ready. And turn off the flame. When the kneidlach is floating, cover with half a cover (do not close the hermetic pot and the kneidlach will swell) You do not take the kneidlach out of the water until you have a meal, so that you will be promised a very fat and airy Kneidlach. tip 1. Prepare the kneidlach in a separate pot with boiling water and a little salt - do not prepare in a soup pot that will not disturb. When preparing the individual dishes, each asks how many kneidlach to put on the plate. There is zero, successful out in the levels. Enjoy