Matza Knaidlach

(Passover Dumplings)

2 eggs, separated

3 tablespoons chicken fat (or vegetable oil)

½ cup hot water

½ teaspoon salt

¾ cup Matza Meal

Beat egg yolks with the chicken fat (or oil) until thick and well-blended. Pour over the hot water and beat well. Fold in the Matza Meal mixed with the salt and then fold in the egg whites that have been beaten until stiff, but not dry.

Chill for about ½ hour.

Wet hands with cold water and shape mixture into small balls. Drop gently into 2 quarts of boiling salted water.

Reduce heat, cover, and cook gently for 20 to 25 minutes.