Gluten Free Potato Kneidlach Non Gebrokts Soup Dumplings Recipes

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GLUTEN-FREE POTATO KNEIDLACH / NON-GEBROKTS SOUP DUMPLINGS



Gluten-Free Potato Kneidlach / Non-Gebrokts Soup Dumplings image

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.

Provided by Whats Cooking

Categories     Potato

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 156.6, Fat 6.2, SaturatedFat 1.1, Cholesterol 62, Sodium 227.6, Carbohydrate 21.4, Fiber 2.2, Sugar 1, Protein 4.3

POTATO KUGEL (PASSOVER & GLUTEN-FREE)



Potato Kugel (Passover & Gluten-Free) image

This is an easy, traditional, and delicious potato kugel (potato pudding) recipe from the Jewish cookbook, "Passover by Design: Picture Perfect Kosher by Design Recipes for the Holiday", by Susie Fishbein.

Provided by blucoat

Categories     Potato

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup vegetable oil
8 medium potatoes
2 medium onions, quartered
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
2 1/2 tablespoons sugar
5 large eggs, beaten with a whisk

Steps:

  • Preheat oven to 425°F degrees.
  • Place the oil into a large 9- by 13-inch rectangular baking pan; set aside.
  • Fill a large bowl with cold water and add some ice cubes. Peel the potatoes and place them into the bowl of cold water. This will prevent them from turning brown.
  • Finely chop the onions in the container of a food processor fitted with a metal blade. Remove them to a large bowl. Cut the potatoes into chunks and place them into the food processor; process until almost smooth. Add the potatoes to the onions.
  • Add the salt, pepper, and sugar to the potato mixture. Add the eggs and stir until thoroughly combined.
  • Place the baking pan with the oil into the oven. When the oil sizzles, carefully remove from oven and spoon some of it into the potato mixture. This will help make the kugel fluffy. Mix well. Pour the potatoes into the oiled pan. Bake, uncovered, for 1 hour.

Nutrition Facts : Calories 238.6, Fat 11.3, SaturatedFat 1.9, Cholesterol 88.1, Sodium 616.8, Carbohydrate 29.6, Fiber 3.4, Sugar 4.7, Protein 5.7

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