Title: Potato Knaidlech for Passover
Categories: Jewish Dumpling
Yield: 1 Servings

2		Eggs
1 1/2	ts	Salt
2	tb	Grated onion
1/3	c	Potato flour
3	tb	Matzo meal
4	c	Grated, drained raw
		Potatoes

Beat the eggs, salt and onion together. Stir in the potato flour, matzo meal and potatoes. Shape into 1-1/2 inch balls. Cook in slated water 20 minutes or until they rise to the top. Drain.

These can be served in soup or as a side dish.

From the Art of Jewish Cooking by Jennie Grossinger (1958)

Donna in very windy NJ msteinhorn@exit109.com

From: Netcomsv.Netcom.Com!exit109.Com!mdate: 06 Mar 97 Jewish-Food List Ä

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