Gluten Free Potato Kneidlach Non Gebrokts Soup Dumplings Food

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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

GLUTEN-FREE BLUEBERRY DUMPLINGS



Gluten-Free Blueberry Dumplings image

Make and share this Gluten-Free Blueberry Dumplings recipe from Food.com.

Provided by skat5762

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

1 quart fresh berries or 1 quart frozen berries
1 cup water, to just barely cover fruit
1 1/2 cups sugar, plus
2 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
3 tablespoons butter, softened
1 egg
1/3 cup buttermilk
1/2 cup rice flour
1/3 cup potato starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Place berries, water, sugar and lemon juice in 4-quart saucepan on stove.
  • Bring to gentle boil while preparing dough.
  • In mixing bowl, cream sugar and butter.
  • Beat in the egg.
  • Stir in buttermilk alternately with sifted dry ingredients.
  • Do not overbeat- this will be a fairly stiff dough.
  • Drop dough by 8 small spoonfuls onto the boiling fruit sauce.
  • Cover, turn down to simmer, and cook without removing lid for 20 minutes.
  • Serve hot in small bowls with fruit sauce spooned over the dumplings.
  • Top with cream, whipped cream, or ice cream.

Nutrition Facts : Calories 269.7, Fat 5.2, SaturatedFat 3, Cholesterol 38.3, Sodium 369.2, Carbohydrate 55.1, Fiber 0.6, Sugar 41.5, Protein 2.2

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