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K'naidlachjewish, dumplings 2 tablespoon chicken fat or 1 any other shortening 2 each eggs, lightly beaten 1/2 cup matzoh meal 1 teaspoon salt 2 tablespoon water or soup stock Mix together shortening and eggs, add matzoh meal and salt and blend the mixture well. Add water or stock. Cover the mixture and chill it for at least 20 minutes. form into plum-size balls and drop them gently in boiling salted water or soup. cook the dumplings for 30 to 40 minutes and serve them in soup. Makes about 16 K'naidlach. VARIATION: For lighter, fluffier K'naidlach, separate the eggs and beat the yolks and whites separately. proceed as above, but fold the egg whites into the yolks carefully before adding the matzoh meal. /\/\ara Kent
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