In a deep bowl, pour in the sifted matzo meal. Important: the matzo meal must be finely ground. Sometimes, it comes as quite coarse crumbs; in that case, you’ll need to grind it in a blender or a large electric spice grinder (you can use a coffee grinder, but it will take a lot of time).

Pour water and oil into a thick-bottomed saucepan, add salt and baking soda. (If you want to make the choux pastry sweet, add sugar at this stage as well). Bring the mixture to a boil.

Pour the matzo meal into the boiling liquid, reduce the heat to low, and mix well with a spatula. Continue stirring and heating for a couple more minutes until the dough thickens and becomes dense. Stir thoroughly so it doesn’t burn at the bottom. Remove the saucepan from the heat and let the dough cool slightly.

Add the eggs one at a time, mixing each in thoroughly. Let the dough sit for another 10 minutes.

Preheat the oven to 180°C. Using a wet tablespoon, shape the dough into balls and place them on a baking tray lined with baking paper. Bake for 35–45 minutes (depending on your oven). Do not open the oven during baking – these buns are more sensitive to temperature changes than regular choux pastry.

Let them cool, then fill them with anything you like. We tried filling them with ground chicken and serving them with chicken broth instead of kneidlach. We loved it!