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Potato Kneidlach (Passover Dumplings)




Source of Recipe


From Gluten-Free by the Bay blogspot; posted by BL Olson


Recipe Introduction


Note from blogspot: Potato kneidlach are light, fluffy potato dumplings for Passover that are a wonderful gluten-free substitute for matzo balls. I based this recipe off of one from The Passover Gourmet by Nira Rousso.


Recipe Link: http://glutenfreebay.blogspot.com/2007/03/potato-kneidlach-another-gluten-free.html

List of Ingredients




2 medium russet potatoes, peeled
2 Tbsp vegetable oil
2 eggs, beaten
1/3 cup plus 1 Tbsp potato starch
1/2 tsp salt
1/4 tsp ground white pepper
1 Tbsp fresh dill, minced

Recipe



Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool. Once cool, mash with oil, eggs, salt, pepper and dill. Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour. Bring soup or a pot of lightly salted water to a boil. Use your hands to gently form rough ball shapes from one tablespoon of batter at a time, and submerge dumplings in the soup or water - If you prefer, you may use a soup spoon or ice cream scoop to move free-form spoonfuls of batter into the pot. Boil for approximately 5-6 minutes - The dumplings will float up to the surface quickly but will need several additional minutes to cook all the way through.

Serve in soup, or as a side dish with butter or margarine and fried onions.