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Good with any soup -- split pea or chicken, a simple vegetable broth or pumpkin. Save some because these dumplings are good cold too and can be served as appetizers with a dipping sauce!
Introducing Amoretti nut flours. I was tempted to give you a buttery nut cookie for the holidays, but since Jim has his Christmas Pudding in this issue, you’ve dumplings from me! If you are making holiday nut cookies, don’t skip Amoretti nut flours….. And check out their divine pistachio nut butter. We have both raw and roasted. A spoonful and you’ll think you’ve died and gone to heaven.
The pistachio or hazelnut flour here give extra protein, flavor, and a nutritional boost.
Serves 8
| 1 cup matzo meal (Yes! We do have this)* | 1/3 cup olive oil |
| ½ cup Amoretti pistachio or hazelnut flour | ¼ cup water or vegetable stock |
| ½ cup minced onions | 4 large eggs |
| 2 tb chopped chives or 4 green onions, sliced | 1 ½ tsp salt |
| 1 tsp each oregano, basil and thyme | 1 tsp black pepper |
In a large bowl, mix all ingredients well. Refrigerate (night before okay) so batter absorbs the liquid.
Bring 2 quarts water to a boil. Have a bowl of cold water by you. Dipping your hands in the water, shape batter into 2-inch balls. They don’t have to be perfectly round, and I like the rough-hewn appearance of my imperfect ones! Drop balls into the boiling water and then cover the pot, lower heat, and simmer for about 30 minutes. (You can also use a teaspoon and scoop batter. Push off spoon with your finger carefully into same pot of boiling water.) Dumplings will rise to top of pot as they cook.
When done, lift dumplings out of liquid and place in shallow dish. Cover and store in refrigerator. Serve by putting in soup and simmering just until dumplings are hot again, or simply steam 15 minutes to re-warm. You can serve as a side dish too. And, as mentioned above, these are great cold as an appetizer with a piquant dipping sauce or salad dressing of your choice.
* Alternatively, and to make gluten-free, use ½ cup potato starch and ½ cup rice flour instead of matzo meal. Your dumplings will be nice and fluffy.