Fluffy Kneidlach Food

FLUFFY POTATO KNEIDLACH

Steps:

• Beat egg with a fork; blend in the water.
• Add remaining ingredients, stir, allow to thicken 10 minutes.
• Form into balls the size of a walnut.
• Drop into a large pot of rapicly boiling salted water.
• Cover tightly, reduce heat and simmer for 30 minutes.
• Drain and serve in soup, stew or as a side dish with meats and poultry.

GLUTEN-FREE POTATO KNEIDLACH / NON-GEBROKTS SOUP DUMPLINGS

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.