Prep 20 mins
Cook 1 hr 20 mins
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. Leftover batter can also be fried into chewy potato pancakes, as well.
- 2 medium russet potatoes, peeled
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1⁄3 cup potato starch, plus
- 1 tablespoon potato starch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 tablespoon 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.
These are amazing. The fresh dill is a nice touch. I will be making them for Passover for myself instead of matzo balls.
I was pleasantly surprised by this recipe. Very easy to make and I love the touch of dill!
I made these for Passover and thought they were delicious. I will be making them for Rosh Hashonah. I definitely don't feel left out when the rest of the family is eating Matza balls.