By Jayne Cohen
Homey dumplings have been a hallmark of German cuisine ever since the Middle Ages, and the Yiddish words, knaidl (a variant of knoedl) and kleis (which began as klosse) reveal their German ancestry. Jewish cooks in Central and Eastern Europe incorporated dumplings into their repertoire, fashioning them from bread, rolls, flour, and potatoes.
And for Passover, they made fluffy balls out of matzoh. I have found that the Alsatian, German, and Czech matzoh ba