Gluten-Free Potato Kneidlach / Non-Gebrokts Soup Dumplings

photo by DeliciousAsItLooks




- Ready In:
- 1hr 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 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
- 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.
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Reviews
-
These were a nice addition to our seder soup, but not jaw-droppingly wonderful. The quantities were exact and the mixture firmed up nicely in the fridge. I dropped it into the soup as free-form "balls." They were a bit loose and bits and pieces broke off - the final balls were VERY soft. The dill was a very tasty touch, and I will use it in regular matzah balls from now on! However, I think the large quantity of potato starch gave these an excessively powdery taste and texture that was not altogether pleasant. I don't know if there's anything I could do to modify the recipe to fix this. Happy Passover!
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RECIPE SUBMITTED BY
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.