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Wolfie Rauners Matzo Dumplings (Kloesse)
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One caveat: Rauner’s recipe calls for soaking the matzo in water before using. There are varying opinions about eating "gebrokts," fully-baked matzo that has come in contact with water, during Passover. Follow the rules and traditions of your particular faith community.

2 tablespoons chicken fat or vegetable oil

2 large onions, chopped (about 2 cups)

4 sheets matzo, broken into small jigsaw puzzle-like pieces

3 eggs, beaten

1/4 cup chopped curly parsley

1/8 to 1/4 teaspoon ground ginger

2 teaspoons kosher salt

1/2 teaspoon white pepper

1/2 to 1 1/4 cups matzo meal (depending on cooking method)

1 cup oil for frying or broth or salted water for boiling

Heat the chicken fat or oil in a large skillet over medium heat. Cook the onions, stirring, until brown but not burnt, about 15 minutes. While the onions cook, soak the broken matzo in a bowl filled with cold water, 10 minutes. Drain; squeeze the water from the matzo. Let them sit between two pieces of paper towel to absorb residual water. Stir the matzo into the cooked onions; cook over low heat until the mixture is dry, about 5 minutes.

Spoon the mixture into a bowl; cool, 5 minutes. Stir in eggs, parsley, ginger, salt and pepper; combine the mixture thoroughly, using a wooden spoon or your hands. The mixture may look liquidy but will soak up egg as it sits. Cover with plastic wrap; refrigerate, at least 2 hours or up to 1 day.

To serve boiled, heat a large pot of salted water or broth to a boil over high heat. Meanwhile, take the matzo mixture from the refrigerator. Add { cup matzo meal to the matzo ball mixture. Roll into 1-inch balls. (Lightly oiling your hands will make shaping easier.) Drop the balls into the boiling liquid; reduce the heat to medium. Boil until the balls fluff up and rise to the surface, about 15 minutes. Eat with soup or serve with a helping of fried onions on top.

To serve fried, add 1/4 cup matzo meal to the matzo mixture. Sprinkle 1 cup matzo meal on a flat plate. Roll the matzo mixture into 1-inch balls (again, lightly oiled hands will help in the shaping), then roll the balls in the matzo meal crumbs for extra crunch on the outside. Refrigerate the balls until ready to fry. Heat 1 cup oil for frying in a deep skillet over medium heat.

Place the matzo balls in a skillet and brown on all sides for about 5 minutes. When done, each ball should be brown and crisp on the outside, soft inside. Drain on a paper towel; eat as a side dish.

Recipe courtesy of MCT Information Services.


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