Szőke Judit - Kiss Kitti: A kóser konyha. Skanzen füzetek 3. (Szentendre, Szabadtéri Néprajzi Múzeum, 2010)

Half of the matzo is broken into pieces and soaked in water or chicken soup. The other half is chopped in a blender. The egg yolks are stirred with chicken fat and chicken soup and salt, pepper, ginger, the soaked and drained matzo pieces, the roughly chopped matzo, matzo flour and parsley are added and mixed to get soft batter. The egg whites are beaten with the cream of tartar and one half firmly, the other half is softly mixed with the batter to make the batter soft. Let it rest for half an hour and it hardens a bit. The medium soft batter is then made into 4-cm dumplings with cold wet hands and is left to rest again on a chopping board. Put the dumplings into boiling water and cook them at moderate heat in a covered pan for about 23-25 minutes. Half time the swollen dumplings are stirred in the water and when they are ready we remove them with a holed wooden spoon and put them in the hot chicken soup.

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3 Recipe of András Körner Körner 2005.362-364.