Cheese Knaidlach

Recipe Ingredients

2 cups	292g / 10oz	Pot cheese
2		Egg yolks - beaten
1/2 teaspoon	2.5ml	Salt
4 tablespoons	60ml	Matzo meal
3 tablespoons	45ml	Melted butter
2 tablespoons	30ml	Sugar - optional
2		Egg whites - stiffly beaten

Recipe Instructions

Force the cheese through a food mill. Stir in the egg yolks, salt, matzo meal and butter. Add the sugar if you want to serve the knaidlach as a dessert, but omit if they are to be served in a dairy soup. Fold in egg whites and chill 30 minutes. Moisten hands; form mixture into 2-inch balls. Cook in boiling salted water 20 minutes or until they rise to the top. Drain. Serve in soup or as a dessert with sugar, cinnamon and sour cream. Makes about 18.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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