Mandlech: Jewish Fried Dumplings
Recipe GLPRdaf6166035a991
Mandlech are delicate, golden fried dumplings from Jewish cuisine. Made from a simple dough enriched with egg and leavened with baking soda and vinegar, these small pillows are fried until crispy and traditionally served floating in warm chicken broth. The combination of textures—crispy exterior and tender interior—makes them a comforting and timeless dish.
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Ingredients
1 large egg
1 tablespoon water
1 tablespoon neutral oil
½ tablespoon white vinegar
¼ teaspoon baking soda
pinch of salt
all-purpose flour, as needed to form soft dough
¾ to 1 cup oil or rendered chicken fat for frying
Directions
In a medium bowl, lightly whisk together the egg, water, and 1 tablespoon of oil until combined.
Place the baking soda in a small spoon and pour the vinegar over it to create foam. Immediately pour the foaming mixture into the bowl with the egg mixture and stir briefly to incorporate.
Add the salt. Begin adding the all-purpose flour in small batches, mixing gently with a fork or your hands after each addition, until a soft, non-sticky dough forms. Stop adding flour once the dough no longer adheres to your hands—the exact amount will vary depending on the egg size.
Turn the dough out onto a lightly floured work surface. Divide it into small portions, roughly the size of a Roma tomato.
Working with one portion at a time, roll it between your palms or on the floured surface into a stick approximately ¾ inch in diameter. Roll firmly and tightly to prevent cracks and tears in the dough.
Using a sharp knife, carefully cut each dough stick into dumplings about ½ to ¾ inch thick.
Heat the oil or rendered chicken fat in a small saucepan over medium-high heat. The oil should be hot enough to sizzle when a dumpling is added, but you need only enough to create a single layer of oil in the pan.
Carefully add about 20 dumplings to the hot oil. Using a wooden spoon, gently stir and swirl the dumplings constantly to prevent them from sticking to each other. Continue swirling every few seconds to ensure even frying on all sides. The dumplings are ready when they are golden brown on all sides—about 3 to 5 minutes total. If you prefer them crunchier, fry a bit longer, but be careful not to let them brown too darkly.
Remove the fried dumplings from the oil using a slotted spoon and transfer to a paper towel-lined plate to drain briefly.
Serve the warm dumplings in bowls of hot, golden chicken broth. Eat a few pieces at a time to keep them from becoming soggy.
