Fluffy Gluten-Free Potato Dumplings
These Fluffy Gluten-Free Potato Dumplings, also known as Potato Kneidlach, are a delightful twist on traditional matzo balls, making them the perfect addition to your Passover table. Light, airy, and bursting with flavor, these dumplings are made from fresh russet potatoes, combined with aromatic herbs and spices. This recipe, inspired by Nira Rousso's famous potato dumplings, is an ideal gluten-free option that everyone will love. Not only can they be enjoyed in soup or broth, but any extra batter can be transformed into crispy, savory potato pancakes. Experience the joy of making these delectable dumplings that honor tradition while offering a modern, gluten-free approach.
6
Servings
68
Calories
7
Ingredients
Ingredients
russet potatoes
2 (medium, peeled)
vegetable oil
2 tablespoons (for mashing)
eggs
2 (beaten)
potato starch
1/3 cup (plus 1 tablespoon)
salt
1/2 teaspoon (to taste)
white pepper
1/4 teaspoon (to taste)
fresh dill
1 tablespoon (minced)
Instructions
1
Begin by peeling the russet potatoes and cutting them into large chunks.
2
Place the potato chunks in a pot of water and bring to a boil. Cook the potatoes until soft, about 15-20 minutes. Drain the potatoes and let them cool slightly.
3
Once the potatoes are cool enough to handle, mash them in a mixing bowl, incorporating the vegetable oil, beaten eggs, salt, pepper, and minced dill until the mixture is smooth and well combined.
4
Gradually add 1/3 cup of potato starch to the potato mixture, stirring until fully integrated. Let the mixture chill in the refrigerator for about 1 hour to firm up.
5
After chilling, bring a pot of lightly salted water or your preferred soup to a gentle boil.
6
Using your hands, scoop about one tablespoon of the chilled batter and form it into a rough ball. Carefully drop the dumplings into the boiling water or soup. If desired, you can also use a soup spoon or ice cream scoop to assist in this process.
7
Allow the dumplings to cook for approximately 5-6 minutes. You will see them float to the surface quickly, but make sure to allow them additional time to cook through (total cooking time should be around 8-10 minutes).
8
Serve the fluffy dumplings in a warm bowl of soup, or as a side dish, drizzled with melted butter or margarine and topped with crispy fried onions for added flavor.
Nutrition Information
2.5g
Fat
10g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy Gluten-Free Potato Dumplings?
These are a light and airy twist on traditional matzo balls, also known as Potato Kneidlach, made with fresh potatoes and herbs.
Are these potato dumplings gluten-free?
Yes, this recipe is entirely gluten-free, substituting traditional grains with potato starch and fresh potatoes.
Can I serve these dumplings during Passover?
Absolutely, these dumplings are specifically designed to be a delightful addition to your Passover table.
What type of potatoes is recommended for this recipe?
The recipe calls for two medium russet potatoes.
How do I prepare the potatoes for the batter?
Peel the russet potatoes, cut them into large chunks, and boil them until soft before mashing.
How long should I boil the potatoes?
The potato chunks should be boiled for approximately 15 to 20 minutes until they are soft.
What ingredients are used for seasoning?
The batter is seasoned with salt, white pepper, and minced fresh dill.
How much potato starch is required?
You will need 1/3 cup of potato starch plus an additional tablespoon for the mixture.
Do I need to chill the potato mixture?
Yes, the mixture should chill in the refrigerator for about 1 hour to firm up before forming the dumplings.
How do I form the dumplings?
Using your hands, scoop about one tablespoon of chilled batter and form it into a rough ball.
Can I use tools to form the dumplings?
Yes, you can use a soup spoon or an ice cream scoop to help form the balls if you prefer not to use your hands.
How long do the dumplings take to cook?
The total cooking time should be around 8 to 10 minutes in boiling water or soup.
How do I know when the dumplings are starting to get ready?
The dumplings will float to the surface quickly, but they require additional time to cook through completely.
What can I serve these dumplings with?
They are excellent served in a warm bowl of soup or as a side dish topped with melted butter and fried onions.
Can I turn the leftover batter into something else?
Yes, any extra batter can be used to make crispy, savory potato pancakes.
How many servings does this recipe yield?
This recipe makes 6 servings.
How many calories are in a serving?
Each serving contains approximately 68 calories.
What is the fat content per serving?
There is 2.5g of fat per serving.
How many carbohydrates are in these dumplings?
Each serving contains 10g of carbohydrates.
What is the protein content?
Each serving provides 1.5g of protein.
Is this recipe suitable for vegetarians?
Yes, these potato dumplings are vegetarian-friendly.
Who is the inspiration behind this recipe?
This recipe is inspired by the famous potato dumplings of Nira Rousso.
Should the water be salted when boiling the dumplings?
Yes, use lightly salted water or your preferred soup broth for boiling.
What is the texture of these dumplings?
They are described as light, fluffy, and airy.
Can I use dried dill instead of fresh?
While the recipe specifies fresh minced dill for the best flavor, dried dill can be used in a smaller quantity as a substitute.
Are there any eggs in this recipe?
Yes, the recipe uses 2 beaten eggs to help bind the potato mixture.
What kind of oil should I use for mashing?
The recipe calls for 2 tablespoons of vegetable oil.
Can I make these ahead of time?
The batter needs to chill for an hour, so you can certainly prepare it in advance of your meal.
What are Potato Kneidlach?
Potato Kneidlach is the traditional name for these potato-based dumplings often served in Jewish cuisine.
Do these dumplings contain any sugar?
No, there is no added sugar in this savory dumpling recipe.