Vienna Apple-Stuffed Dessert Dumplings, a recipe by the Bard of Bat Yam (#BardOfBatYam) , Poet Laureate Of Zion (#PoetLaureateOfZion) and Stephen Darori

 Makes 12

Filling:

1 medium-sized apple, peeled, cored and grated
3 tbsp. coarsely chopped almonds
2 tbsp. sugar
½ tsp. cinnamon
½ tsp. grated lemon zest


Matzah Balls

3 squares of water matzah
3 large eggs
¼ cup plus 2 tablespoons sugar
¼ cup finely chopped almonds
grated zest of one lemon
1 tsp. salt
1 tbsp. softened chicken fat,
butter or margarine
3-4 tbsp. matzah meal
vegetable oil for deep frying
¼ teaspoon cinnamon

Directions
For the filling: Combine the apple, almonds, sugar, cinnamon and lemon zest in a bowl and refrigerate for 30 minutes.

For the matzah balls: Crumble the matzah and soak in warm water until soft. Drain and squeeze out the matzah as well as possible.

Combine the matzah with the eggs, 1/4 cup of the sugar, almonds, lemon zest, salt, chicken fat and matzah meal in a bowl. Refrigerate for at least 30 minutes.

Form the matzah mixture in to walnut-sized balls. Flatten them and place a teaspoon of filling in the center of each ball, then close the ball up and pinch to seal around the filling.
In a heavy frying pan, heat two inches of oil to about 375 F. Fry the dumplings several at a time, turning after a minute or so, until they’re golden brown.

Remove to a paper towel to drain.
Mix the remaining two tablespoons of sugar and cinnamon together and roll the balls in the mixture. Serve immediately.