Friday, January 3, 2014

Baked Matzo Ball Dumplings

Baked Matzo Ball Dumplings

But wait, it's not Passover yet, so why am I making matzo balls?  Well, because matzo meal is available year round and they're absolutely delicious.  Also, I have some leftover brisket from our New Year's Eve meal.  Check out the brisket recipe, by the way, because it's one of the best beef dishes we've ever had.  But, back to the matzo balls.  It was tempting to put them in a nice hot soup because it's about 10 degrees outside.  But I also wanted a side dish for the meat and I was getting a little potato-ed out, if you know what I mean.  Happily, matzo balls are very versatile.

Baked Matzo Ball Dumplings
I cooked them the way I would for soup but then I gave them a wonderfully crispy exterior by baking them in the oven.  They held up to the gravy perfectly although, I was seriously tempted to just put some butter on them and eat them as they were.  If you've never had matzo balls, just think of them as little Jewish dumplings.  And since I make mine with canola oil instead of butter, they're quite a bit lighter than typical dumplings.  Perfect for the healthy eating and exercise plan that we'll implement just as soon as it stops snowing and the temperature rises enough for us to flex our toes.  Enjoy!

Ingredients
2 Eggs
2 Tablespoons canola oil
1 Teaspoon salt
1/2 Cup matzo meal
1/4 Teaspoon baking powder
Pinch of black pepper
1/4 Cup water

Baked Matzo Ball Dumplings
In a bowl, whisk all the ingredients together and refrigerate for approximately 30 minutes.  Form balls of dough either with your hands or with a scoop and drop them into a large pot of boiling water.  Cover, reduce the heat to medium low and cook for 30 minutes.

When done, gently remove the dumplings from the water with a slotted spoon and place on a baking sheet lined with parchment paper.  Bake in a pre-heated 400 degree oven for approximately 20 minutes or until the dumplings are a light golden brown.  Top with gravy or just with butter, parsley and a shaving of Parmesan cheese.  Note that I make my matzo balls with a 1 oz. scoop and this recipe makes 8.



Baked Matzo Ball Dumplings

6 comments:

  1. Very tasty looking matzo balls, Anita! I am sure they are delicious just cooked in water but the baking gives them a much more appetizing color.

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  2. I've never had matzo balls OR brisket sooo...when are ya having me over for dinner, Anita?

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  3. G'day! New York born and bred, true!
    Never heard of matzo balls being baked...but intrigues me too!
    Cheers! Joanne

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  4. I adore matzo balls, but I've never baked them like this! Great idea!

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  5. Anita, your gorgeous photo on my bloglovin feed reeled me in! I will admit, I've never had matzo balls before, not even in soup! But it's one of those things I've always wanted to try. It looks like one of those soul satisfying meals! : )

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  6. I have never tasted these but they sure do look delicious! The photo makes me want to jump into the picture and eat it up!

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