Best Gluten Free Potato Kneidlach Non Gebrokts Soup Dumplings Recipes

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GLUTEN-FREE MATZO BALLS (KNEIDLACH) - PASSOVER SOUP DUMPLINGS



Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings image

While nothing will ever be quite as delicious as the "real thing", these gluten-free kneidlach come closer to capturing the texture I was looking for than any other recipe I've tried. Choose a very finely ground blanched almond meal for the best texure. If you aren't vegetarian, you'll find it well worth using chicken fat (such as the fat that you skim off the top of the chicken soup, allowed to cool and solidify) instead of oil. These are very dense - If you'd like to try to get them lighter, I'd recommend whipping the egg whites into stiff peaks and gently folding them into the batter at the last minute. A note about flax seeds: These are considered kosher for Passover by some, and kitniyot by others. If you use them, be sure to use finely ground flax meal. If you consider flax seed to be kitniyot, try omitting this ingredient.

Provided by Whats Cooking

Categories     Potato

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

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 tablespoon vegetable oil or 1 tablespoon softened margarine

Steps:

  • 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.

Nutrition Facts : Calories 254, Fat 16.4, SaturatedFat 3.3, Cholesterol 111.2, Sodium 337.9, Carbohydrate 20.4, Fiber 3.6, Sugar 1.5, Protein 7.7

POTATO DUMPLINGS



Potato Dumplings image

My Dad always made this family recipe when I was growing up. I'm sure he'll be proud to see I like it enough to share! These are the REAL thing!.......original German potato dumplings!

Provided by M. G.

Categories     Healthy

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

7 cups peeled shredded potatoes or 10 medium potatoes, peeled and shredded
2 eggs
1 teaspoon salt
1 teaspoon pepper
3 cups flour
1 teaspoon caraway seed (optional)

Steps:

  • Peel 10-12 medium potatoes (about 7 cups).
  • In a large bowl, shred potatoes. I have a 7 cup food processor and it makes the job really quick. Otherwise, a hand grater is all you need.
  • In a separate small bowl -- mix the eggs and salt and pepper.
  • Pour the egg mixture over the shredded potatoes and using your hands, mix well.
  • Gradually add in the flour, again using your hands. This is very heavy and gooey and is usually too much work for your mixer or it's blades.
  • Fill a large pot 3/4 full with water and bring to a boil.
  • Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.).
  • Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
  • Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut.
  • Dumplings also make one of the best leftover breakfast items ever! Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!

Nutrition Facts : Calories 387.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 423.1, Carbohydrate 78.6, Fiber 5.6, Sugar 1.6, Protein 12.1

TRADITIONAL KNEDLICKY (CZECH POTATO DUMPLINGS)



Traditional Knedlicky (Czech Potato Dumplings) image

My grandmother taught me this recipe, and she learned it from her mother, who learned it from her mother, etc. I come from a solid Czech/German background, and this is one of my favorite Czech foods. It's really easy, and very filling.

Provided by Buffington

Categories     Potato

Time 40m

Yield 8-10 dumplings, 8-10 serving(s)

Number Of Ingredients 2

3 cups mashed potatoes (real, not fake, leftovers work great)
3 cups all-purpose flour (I've never tried any other kind, so I don't know how well it would work)

Steps:

  • Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil.
  • Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
  • Form dough into baseball/tennis ball sized balls.
  • Carefully, so as not to splash, drop dumplings one at a time into boiling water. Do not over crowd pot. You only want a single layer of dumplings.
  • The dumplings will sink to the bottom.
  • Bring water back to a boil and then simmer.
  • When the dumplings begin to float they're done. Don't take them out of the water right away, let them float for about 5 minutes before removing them.
  • Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
  • Serve alongside any kind of roast and top with gravy or butter and salt and pepper. Yum!
  • Leftovers can be cut up into bite-sized pieces.

Nutrition Facts : Calories 236, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.6, Sodium 238.8, Carbohydrate 49.6, Fiber 2.5, Sugar 1.3, Protein 6.3

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