Ingredients for Gluten Free Potato Kneidlach Non Gebrokts Soup Dumplings
- Russet Potatoes
- Vegetable Oil
- 2 large eggs
- 1/2 cup potato starch
- 1 teaspoon salt
- White Pepper
- Fresh Dill
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How to Make Gluten Free Potato Kneidlach Non Gebrokts Soup Dumplings
- Peel and cut 2 pounds of potatoes into large chunks. Boil in a large pot of salted water until very tender (about 15-20 minutes).
- Drain the potatoes thoroughly and let them cool slightly.
- Once cool enough to handle, mash the potatoes with 1/4 cup vegetable oil, 2 large eggs, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons fresh dill.
- Gradually stir in 1/2 cup potato starch until the mixture is well combined and slightly sticky. Refrigerate for at least 1 hour (or up to overnight).
- Bring 6-8 cups of chicken broth or lightly salted water to a rolling boil in a large pot.
- Gently form 1-tablespoon sized balls of the potato mixture. You can use your hands or a spoon. Submerge the dumplings in the boiling broth.
- Reduce heat to a simmer. Cook for 5-6 minutes after the dumplings float to the surface, ensuring they are cooked through.
- Serve the potato kneidlach hot in soup, or as a delicious side dish with melted butter or margarine and crispy fried onions.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
3g
Fat
5g
Carbs
7g
