Potato Plum Knoedel (Hungarian)
Peel and cook seven or eight large potatoes, place in a bowl, add salt,
four whole eggs, one and one-half tablespoons of melted chicken fat and
a little more than a cup of matzah meal.
Knead in bowl to smooth
consistency. Take a handful at a time, pat smooth and flat, in the
center put a tablespoon of prune jam, form into a dumpling, place
dumplings in boiling salt water, kettle half covered and allow to cook
twelve to fifteen minutes.
Take out with strainer and serve hot. Have
ready a cup of hot melted chicken fat and sugar and cinnamon.
knoedel to taste.