Recipe by What's Cooking?
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.
Top Review by ToastedNut
Wow, thank you so much for posting this. They were really good, just make sure your potatoes are quite dry(think a good baking potato) or they'll be too soft. If you can find kosher for Passover guar gum, use 1/2 a tsp of that to hold them together a bit better.
- 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
Directions See How It's Made
- 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.