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Recipe Name: Little Herring Kneidlach Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 36

1 Cup(s) Prepared herring fillets
about 8 ounces
1/2 Onion
1 Extra- large egg
1/2 Cup(s) Matzoh meal
2 Teaspoon(s) White vinegar
1 Teaspoon(s) Sugar
1 Pinch(s) Pepper
Sliced cucumber, optional
for garnish
Using a hand chopper or grinder, coarsely chop the herring and
onion.Transfer to a large mixing bowl. Beat the egg with a fork and add
it tothe herring mixture. Add rest of matzoh meal, vinegar, sugar and
pepperand mix until well combined. Refrigerate for 30 minutes.To cook
the kneidlach, bring a big pot of water to a simmer. Then,rolling the
batter in the palms of your hands, make little balls thesize of large
Concord grapes. Drop each dumpling gently into thesimmering water and
cook for about 15 minutes. Cool and serve withtoothpicks.Note: The
flavor of these kneidlach will vary with the saltiness of thefish.
Herring in a jar is usually not overly salted, but if you buyherring in
a fish store, you may have to soak it in water before cookingunless you
like it that way. So taste the batter and adjust as you go. Atouch more
sugar if you wish.You can also make larger balls, cut them in half and
serve over a thinslice of cucumber.Eat! Eat!- Wonderful Recipes From
the Old Country Like My Mother Used toMake Donald I. Fine, Inc. NY 1995
ISBN: 1-55611-433-8Recipe by: Eat! Eat! by Ruth Kanin p. 17Posted to
JEWISH-FOOD digest by Linda Shapiro <> on Nov18, 1998,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 12
Calories From Fat: 6
Total Fat: <1g
Cholesterol: <1mg
Sodium: 34.1mg
Potassium: 17.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g

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