KOSHER RECIPES FOR GLUTEN-FREE LIVING
Tuesday, March 27, 2007
Potato Kneidlach: Another Gluten-Free Matzo Ball Alternative
Potato kneidlach are light, fluffy potato dumplings for Passover that are a wonderful gluten-free substitute for matzo balls. I have loved these ever since I first made them for a gluten-free friend in 2005. I based this recipe off of one from The Passover Gourmet by Nira Rousso. My dad e-mailed me Rousso's recipe for potato dumplings a few years ago and I used that as the basis for these. This afternoon or tomorrow I will post about another delicious use for leftover potato kneidlach batter.
GLUTEN-FREE POTATO KNEIDLACH (PASSOVER DUMPLINGS)
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
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.