Matzo Balls
(4 servings, or 16 dumplings)
4 large eggs
1 tsp salt
1/2 tsp freshly ground white pepper
1/2 tsp ground ginger
1/3 cup vegetable oil
1/2 cup water
1-1/4 cups matzo meal
1/4 tsp baking powder
1 quart chicken stock
Combine eggs, salt, pepper and ginger in a glass or enamelware mixing bowl. Beat well with wire whisk or use a blender. Beat in the oil, water, matzo meal and baking powder.
Chill mixture for 30 minutes or longer, or chill overnight.
Bring a large quantity of salted water to a boil. Shape mixture into 16 balls and drop them into the water. Simmer for 30 minutes. Serve in hot chicken stock.