Kosher Revolution'S Onion-Stuffed Knaidlach

• 3 large eggs
• 5 tablespoons chicken stock or seltzer
• 5 tablespoons chicken fat or canola oil
• 3/4 teaspoon salt, plus additional
• 1/4 teaspoon white pepper
• 1/4 cup chopped parsley
• 2 tablespoons chopped cilantro (optional)
• 3/4 cup matzo meal
• 1 large onion, cut into 1/4-inch dice

1. In a small bowl, combine the eggs, stock, 3 tablespoons of the fat, salt, pepper, parsley and cilantro, if using. Add the matzo meal and blend. Cover and refrigerate at least 3 hours or overnight.
2. In a medium skillet, warm the remaining fat over medium-high heat. Add the onions and a pinch of salt and saute, stirring, until translucent and beginning to brown, about 12 minutes. Drain the onions on a paper towel and set aside.
3. Bring a large pot of salted water to a boil. Reduce the heat so the water boils slowly. (Too rapid boiling can make the knaidlach break when cooking.) Using wet hands, form 1 to 1 1/2 tablespoons each of the matzo meal mixture into a disk held in one palm. Place 1 to 1 1/2 teaspoons of the onion in the middle of the disc, pinch to enclose, and roll between both hands until a ball is formed. Drop into the water. Repeat with the remaining mixture and onions.
4. When the knaidlach float to the surface of the water, reduce the heat, cover, and simmer until tender, 45 to 60 minutes. Remove the knaidlach with a slotted spoon, transfer to soup, and serve.

eggs, chicken, chicken, salt, white pepper, parsley, cilantro, matzo meal, onion

Taken from www.seriouseats.com/recipes/2011/12/kosher-revolutions-onion-stuffed-knaidlach-recipe.html (may not work)