Thanks so much to Shelley in Brighton, UK (a new LinkedIn friend) for this recipe-
2/3 cup matzo meal, 2 tablespoons cornflour (I think that's cornstarch you Americans), 2/3 cup veggie stock, pinch salt and pepper.
Mix all the ingredients together and chill for at least 1/2 hour in the fridge. Next, form into balls and drop into boiling water, or soup, reduce to a simmer and cook for about 20 minutes.
These kneidlach come out just like my Mums, with a satisfying bite to them, not all soft and fluffy like some people prefer.
Do feel free to pass on, I think a dumpling makes a soup!
Thanks, again, Shelley!
Nice recipe, but cornstarch isn’t kosher for Passover. Potato starch is Ok, though. You might want to try the recipe with that substitution for your readers who keep Passover.
Thanks for the comment but the recipe was never meant to be kosher for Passover. And, many people just forego bread over the holiday and cornstarch wouldn’t be a concern for them. Interesting point, though!