This recipe was submitted by Mavis Hyams and Judith Belcher from Bristol's Progressive Jewish Community.

Soup directions:

Take the roast chicken carcass and place in a large saucepan with the chicken wings.

Add diced onion, leek and the parsnip and bring to the boil. While the water is heating, add the peppercorns.

Once the stock has boiled transfer it to the oven on a low temperature for two hours. Strain the stock you have created and discard everything except for the chicken pieces and the carrots.

Separate the stock from the meat and carrots and leave to cool. The fat will rise to the surface and can either be discarded or used later to make the dumplings.

Slice the carrots into long thin pieces and make sure that the meat is slice in a similar fashion. Then put the meat, carrots and stock together.

Dumpling ingredients:

Two large eggs
Two round tablespoons of rendered chicken fat (from your soup recipe) or you could use vegetable fat or margarine.
One teaspoon of salt
Quarter teaspoon black pepper
Quarter teaspoon ground ginger
Quarter cup of ground almonds
1 1/4 cups of medium Matzo meal

Dumplings directions:

Whisk the eggs until they are fluffy. Stir in the fat you saved from the soup or your margarine or vegetable oil. Now, stir in all the other ingredients. Add a generous handful of chopped parsley.

The mixture should be firm but not hard. Refrigerate for at least an hour or ideally overnight. Then roll into dumplings.