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Cheese Knaidlach Passover

Goulash.Chefs's picture
Ingredients
  Pot cheese 2 Cup (32 tbs)
  Egg yolks 2 , lightly beaten
  Kosher salt 1⁄2 Teaspoon
  Matzo meal 4 Tablespoon
  Melted butter 3 Tablespoon
  Sugar 2 Tablespoon
  Egg whites 2 , stiffly beaten
Directions

MAKING
1) Pass the cheese through a food mill
2) Mix together the matzo meal, egg yolks, salt and the butter
3) Add in the sugar if serving the knaidlach as dessert or avoid if serving in a dairy soup
4) Fold the egg whites to the matzo mixture and place in the refrigerator for about 30 minutes to chill
5) Using moistened hands, shape the mixture into 2 inch balls
6) In salted water cook the balls for 20 minutes till the balls rise to the top
7) Drain off the water, and keep aside the balls

SERVING

7) Serve the balls in a soup or as a dessert with some sugar, cinnamon powder sprinkled and sour cream to go

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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