Really yummy lunch today! Some dumplings, a nice salad with fresh summer corn. A bowl of pork and tofu to put over barley rice. It was filling and really good.
4 tablespoons oil or 4 tablespoons melted schmaltz (fat)
2 teaspoons baking powder
For firm matzah balls the above plus:
4 tablespoons water or 4 tablespoons broth
OMIT - baking powder
Optional Ingredients — all some or none:
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
1 tablespoon dried parsley (optional)
1 teaspoon dill weed (optional)
1⁄2 teaspoon pepper (optional)
Instructions
Follow these instructions carefully.
Measure and mix dry ingredients into a bowl.
Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
Add oil or schmaltz (and water or broth for firm matzah balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
Pour egg mixture into the dry mixture and gently mix with the fork. DO NOT OVER MIX.
Treat it like a muffin mixture; if you over mix they will be tough.
Place in the fridge for 1 hour.
Bring a large pot of water to a rolling boil on the stove.
After matzah ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzah balls will be ready. DO NOT STIR AT ANY TIME.
The matzah balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.
I usually try and do a cooking class in every country I go to. So far, I’ve learned how to make curry in Sri Lanka, sushi in Tokyo, and watched my mam get told off for not listening by an Italian grandma. However, I’ve never had a cooking class one to one. That changed when I had a go at making traditional dumplings with Alisa in Kiev. I had been excited about the class since my first taste of…
Kiev is a strange place. It’s both breathtakingly beautiful and hideously ugly at the same time. The skyline is a mix of shining golden domes and abandoned Soviet buildings. There’s even a bridge across the River Dnieper that nobody has bothered either to put the finishing touches to or just knock down.
This, and some brightly coloured churches against the cold, grey sky, was about all I noticed…
I made stock out of the carcass of last night’s buttermilk-marinated roast chicken today, and it’s so rich and delicious that it begs for some pillowy chive-flecked dumplins made with chicken schmaltz.
If you had any idea for future pokemons and what food they should be based on, please be free to suggest, can’t promise that I will make them and I will try to put your name on the description if I make it.
