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How to Make Rivilchas
- In a medium bowl, whisk together 2 cups all-purpose flour, 3 large eggs, and 1 teaspoon salt until just combined.
- Turn the dough out onto a lightly floured surface and knead until a stiff dough forms (about 2-3 minutes). If the dough is too dry, add 1-2 tablespoons of water, one tablespoon at a time, until it comes together.
- Using a box grater (medium side), grate the dough directly into a large bowl of cold water. This prevents the dumplings from sticking together.
- The grated dough should resemble small pieces, about the size of dried peas. Remove the Rivilchas from the water with a slotted spoon.
- Let the grated Rivilchas rest on a lightly floured surface for 30 minutes to dry slightly.
- Bring a large pot of salted water to a rolling boil. Gently add 1/2 cup of the Rivilchas at a time to the boiling water. Cook for 2-3 minutes, or until they float to the surface and are cooked through.
- Remove the cooked Rivilchas with a slotted spoon and drain well. Serve immediately in your favorite hot soup, such as beef, chicken, or tomato soup.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
2g
Carbs
7g
