Easy Matzo Ball Dumplings

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from Ryan Schwartz - San Francisco, CA

Ingredients:

• 1 box Manischewitz® Matzo Ball Mix
• 1 egg
• 2 tablespoons roasted red pepper olive oil
• 1 large carrot, chopped
• 1 portabella mushroom, chopped
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon soy sauce
• Water

Preparation:

Prepare matzo ball mix according to instructions with egg and oil. While matzo balls are in the refrigerator, heat a medium sized pan with the remaining oil. Add ginger and carrots, and cook for 4 minutes, stirring frequently. Add onions and cook for 3 more minutes. Add mushroom and soy sauce and cook for 3 minutes. Heat water to boil matzo balls. Divide matzo ball mix into sixths, flattening each one as thin as possible. Insert a sixth of the mix into the middle of each matzo ball and fold the sides up, forming a ball with the stuffing inside. Boil matzo balls for 20-25 minutes, until soft. Serve with extra soy sauce for dipping. Serve under the soft glow of Manischewitz® candles.