Gluten-Free Potato Kneidlach / Non-Gebrokts Soup Dumplings

1. 1

   Cut potatoes into large chunks and boil in water until soft.

2. 2

   Drain and allow to cool.

3. 3

   Once cool, mash with oil, eggs, salt, pepper and dill.

4. 4

   Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour.

5. 5

   Bring soup or a pot of lightly salted water to a boil.

6. 6

   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.

7. 7

   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.

8. 8

   Serve in soup, or as a side dish with butter or margarine and fried onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.