Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings
photo by Whats Cooking
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
2-3
ingredients
- 1⁄4 cup finely ground almond meal
- 1⁄4 cup potato starch
- 1 tablespoon flax seed meal (finely ground flax seeds)
- 1 egg
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 teaspoon minced fresh dill
- 1 1 tablespoon vegetable oil or 1 tablespoon softened margarine
directions
- Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
- Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.
- Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
- For Vegetarian do not use Chicken fat.
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Reviews
-
I just made this recipe for the first time and the kneidlach are great! I used whole almonds and flax seeds and then ground them in my Cuisinart. I added 1/4 tsp baking soda and because of food allergies, omitted the dill. Prior to adding the dry ingredients, I whisked the egg. Per the directions, I refrigerated the batter for an hour and then put 8 little knaidlach into the boiling pot of water for 20 minutes. Amazingly, they tripled in size.<br/><br/>Try it, you will like it.<br/><br/>Incidentally, you can use baking soda during Pesach.
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Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.