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Title: Potato Knaidlach (Dumplings)
Categories: Jewish Dumpling
Yield: 1 Servings
| 3 | lg | To 4 potatoes, peeled & quartered |
| 4 | ts | Salt, divided |
| 2 | tb | Corn oil |
| 1/2 | sm | Onion, finely minced |
| 3 | Eggs, beaten | |
| 1/4 | ts | White pepper |
| 1 | c | Matzo meal |
| Water | ||
| Salt |
In saucepan, place potato quarters. Pour in enough cold water to cover them. Add 2 ts salt. Bring to a boil. Reduce to a simmer. Cook potatoes until fork tender, 25 to 30 mins. Drain.
Meanwhile, in skillet, heat oil. Saute onions until golden. Drain onions. Discard oil.
Into bowl, place potatoes & mash them. Let cool. Mix cooled mashed potatoes together w/onions, eggs, remaining 2 ts salt, pepper, & matzo meal. Knead this mixture until smooth & well blended. Take 1 tb mixture & roll into a ball. Repeat until all dumpling mixture is used.
In large pot, bring a large quantity of lightly salted water to a boil. Drop dumplings into boiling water. Reduce to a gentle simmer & cook for 20 mins. Remove dumplings w/slotted spoon. Serve in place of matzo balls in soup for a change. Or, serve them as a side-dish w/roast chicken, pot roast, or your favorite entree in place of noodles or baked potatoes. Makes 12 to 16 potato knaidlachs.
ADVICE FROM MAMA: Even if you are tempted to take a shortcut & cook dumplings in soups, don't. It will make your soup look cloudy & as well as change the soup's favor. You can add a little chopped dill or parsley or both to potato mixture. Recipe: Mama Leah's Jewish Kitchen by Leah Loeb Fischer with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Co.
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