Matzo dumplings

Ingredients for 10 servings:

• 450 g flour (matzo flour)
• 4 eggs
• 450 ml water
• 100 ml vegetable oil
• Salt
• Pepper, white

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Kosher dumplings for the Jewish Passover or on the Sabbath for chicken soup

Matzo flour can be purchased at a Jewish supermarket or ordered online. Combine the flour, eggs, oil, salt, and pepper in a bowl. Slowly add the water, mixing well with a fork. Continue adding water until the dough has a pliable consistency. Taste a little to see if it tastes right, then let it rest, covered, for 1/2 hour. Bring a large pot containing 3.5 liters of water to a boil. Once boiling, form the dough into round (golf ball-sized) balls and add them to the water. Once the dumplings have risen to the surface, simmer for about 10 minutes to allow them to cook through. You can serve the dumplings with chicken soup or as a side dish with meat. If you have any leftovers, slice them and fry them in a pan with a little oil.