For the dumplings
- 6 eggs
- 6 tablespoons matzo meal
- oil for deep frying
For the syrup
- 1 cup (240 ml) water
- 1 1/2 cups (300 grams) Sugar
- 4 tablespoons honey
- 4 tablespoons lemon juice freshly squeezed
- 4-5 drops Orange Blossom Water
1. The syrup: in a small saucepan, bring the water and sugar to a boil over a high flame. Lower the flame to medium-low and cook for about 15 minutes until the liquid thickens into a syrup. Add the honey and continue cooking for around 5 more minutes, stirring continuously. Remove the syrup from the heat and add the lemon juice and orange blossom water. Transfer the syrup to an airtight container.
2. The dumplings: beat the eggs with a mixer at high speed for about 7 minutes until they form a clear mixture. Add the matzo meal one tablespoon at a time and continue beating until the matzo meal is incorporated in the batter.
3. Heat some oil in a tall and wide-bottomed pot. Using 2 teaspoons, create dumplings out of the batter the size of ping pong balls and add them to the pot. Fry one side of the dumplings in the oil for about 5 minutes, turn them over and continue frying until golden brown. Using a slotted spoon, remove the dumplings from the pot and transfer them to a plate lined with paper towels.
4. While still warm, transfer the dumplings to the container with the syrup. Close the container and turn it upside down a few times until all the dumplings are covered with the syrup. Transfer to a serving platter and serve at room temperature.
This recipe is courtesy of Hashulchan.