• Flour
  • Whole
  • Olive Oil
  • Egg
  • Olive Oil
  • Milk
  • Garlic
  • Onion
  • Parsley

Hearty Matzo Dumplings


  • Cooking Time:

  • Prep Time:

  • About:


  • Makes 10 Dumplings:

  • Matzo Bread:
  • 100 g Whole Wheat Flour
  • .25 tsp Salt
  • 2 tsp Olive Oil
  • 4 tbsp Water
  • Matzo Dumplings:
  • 1 large Egg
  • 2.25 tsp Olive Oil
  • 50 ml Milk
  • Matzo Crumbs
  • .5 tsp Baking Powder
  • .75 tsp Salt
  • .25 tsp Garlic Powder
  • .25 tsp Onion Powder
  • .25 tsp Dill (Dried)
  • .25 tsp Parsley Flakes
  • .25 tsp Turmeric
  • 25 g Flour
  1. Directions:

  2. To make Matzo Bread:
  3. Preheat oven to 260 C (500 F). Mix all ingredients together. If dough is too dry, add a few drops of water. Lightly dust a workspace with 1 teaspoon flour and roll out dough as thin as possible. Cook on a lined baking sheet (or pizza stone) for 3 minutes. Flip bread and cook for an additional 3 minutes. After cooking Matzo, cut into small crumb pieces.
  4. To make Dumplings:
  5. Mix all ingredients together. (*Double amount of baking powder used if using German Baking Powder, eg. Dr. Oetker.)
  6. Leave in a bowl and cover. Refrigerate for at least 2 hours. To make Matzo, add 25 grams white flour to bowl, mix ingredients together, and form into 25 g balls with lightly floured hands. Add more flour, if dough is too sticky.
  7. Prepare a large pot with salted water. Drop balls into water and leave to rest for 10 minutes. Bring to a boil, then immediately reduce heat and simmer for 35 mins. If the dumplings fall apart while cooking, not enough flour was used. (Note: if making recipe Kosher, it is possible to reduce cooking time to 20 minutes, but expect the dumplings to be a little denser in that case.)
  8. Optional: serve with Rahm Sauce.