Baked Matzo Ball Dumplings

• 2 whole Eggs
• 2 Tablespoons Canola Oil
• 1 teaspoon Salt
• 1/2 cups Matzo Meal
• 1/4 teaspoons Baking Powder
• 1 pinch Black Pepper
• 1/4 cups Water

1. In a bowl, whisk all the ingredients together and refrigerate for approximately 30 minutes. Bring a large pot of water to boil towards the end of the chill time.
2. Remove bowl from the refrigerator. Form balls of dough either with your hands or with a scoop and drop them into a large pot of boiling water. Cover the pot, reduce the heat to medium-low and cook for 30 minutes.
3. Preheat the oven to 400 F.
4. When done, gently remove the dumplings from the water with a slotted spoon and place them on a rimmed baking sheet lined with parchment paper. Bake for approximately 20 minutes or until the dumplings are a light golden brown.
5. Top with gravy or just with butter, parsley and a shaving of Parmesan cheese. Note that I make my matzo balls with a 1 ounce-sized scoop and this recipe makes 8.

eggs, canola oil, salt, matzo meal, ubc, black pepper, ubc

Taken from tastykitchen.com/recipes/sidedishes/baked-matzo-ball-dumplings/ (may not work)