Title: Matzoh Kleis (Matzoh Dumpings)
Categories: Bread Jewish Dumpling
Yield: 1 Recipe

4		Pieces matzoh
4		Eggs
1/2		Onion, minced
1	pn	Sugar
		Salt to taste
		Pepper to taste
		Matzoh meal as required

Soak the matzohs in cold water until thoroughly saturated, and squeeze out as much water as possible. Beat the eggs and add to the matzohs with a little salt, pepper, sugar, and the onions, and mix well. If the mixture is too soft to roll into balls (with wet hands) add as much matzoh meal as is necessary (the less the better because the matzoh meal will make them heavy.) When serving as a starch in place of potatoes, make balls about 2 inches in diameter, and boil in salted water for about 20 minutes. these are great when served with gravy, or they can be garnished with some more browned onions (sauteed in chicken fat of course!)

These dumplings will also be lighter if made a few hours ahead of time and kept refrigerated until ready to boil.

They can also be made smaller and served as a garnish to soup, or what the poster likes best is to make small ones (about 3/4" in diameter), let them cool, and then place on a cookie sheet and brown under the broiler, rolling them around to brown on all sides, and then using them as croutons for soup.

Posted by Werner Hersch as a special Pasach recipe.

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