Kanadle are small, eastern-European dumplings made from day-old bread or rolls.
They are cooking by simmering in broth, and often served in a bowl of broth.
If you have leftover ham, you can simmer the ham in some water to make a broth. Chop up the ham. Put some of the chopped ham into the Kanadle. Put the rest back in the broth. Use some of the broth to wet the dough for the dumpling mixture, then form the dumplings and simmer them in the broth, then serve the dumplings and broth and ham pieces together as a sort of soup.
Another method of preparation is simmer the Kanadle, then fry them in a bit of oil.
Dishes such as paprikash can be served over the dumplings.
4 Slices of Bread
½ cup chopped onion
salt and pepper to taste
Make fresh bread crumbs from the bread. Add chopped onion to taste, and season with salt and pepper. If you have leftover meat, such as ham, chop some of that up finely and add. You can also add some minced celery, or parsley.
Pour some broth or water into the bread mixture, enough to make a dough. About 2 to 4 tablespoons of liquid should be enough. If you get too sticky a dough, add a bit of flour.
Some versions add ½ teaspoon baking powder.
Make balls about 2 inches (5 cm) wide from the dough. Too much larger, and the centre won’t cook properly.
Simmer in broth or water for about 10 minutes.
“Knadle” is Yiddish for Matzo balls.