Fluffy Potato Kneidlach
Delight your taste buds with the ultimate comfort food—Fluffy Potato Kneidlach, a modern twist on traditional matzo balls that's perfect for any occasion! Made with creamy russet potatoes, matzo meal, and a touch of potato starch for a feather-light texture, these delicate dumplings melt in your mouth. Infused with subtle hints of onion powder, black pepper, and optional fresh dill, they bring a savory depth to every bite. Gently simmered in vegetable broth, the kneidlach are soft, pillowy, and irresistibly airy. Whether served as a centerpiece in a bowl of steaming soup or paired with your favorite entrée, this recipe offers a gluten-free-friendly spin on a cherished classic. With simple, wholesome ingredients and easy-to-follow steps, these fluffy potato dumplings are destined to become a new family favorite for festive gatherings or cozy weeknights alike!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 1 cup Matzo meal
- 2 large Eggs
- 2 tablespoons Potato starch
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Onion powder
- 2 tablespoons Fresh dill (optional, finely chopped)
- 8 cups Vegetable broth (or water with a pinch of salt)
Instructions
Peel the potatoes and cut them into chunks. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly. Mash the potatoes until completely smooth, ensuring there are no lumps. Let the mashed potatoes cool to room temperature.
In a large mixing bowl, combine the mashed potatoes, matzo meal, eggs, potato starch, salt, black pepper, onion powder, and fresh dill (if using). Mix everything thoroughly until a soft, sticky dough forms.
Cover the bowl with plastic wrap and refrigerate the mixture for 20-30 minutes. This helps the dough firm up and makes it easier to handle.
Bring the vegetable broth (or salted water) to a gentle boil in a large pot.
With wet hands, gently shape the dough into balls, about the size of a walnut. Be careful not to over-handle the dough as this can make the kneidlach dense.
Carefully drop the kneidlach into the simmering broth. Reduce the heat to low, cover the pot, and let them cook for 25-30 minutes. Do not overcrowd the pot; cook them in batches if necessary.
Once cooked, the kneidlach should have expanded slightly and feel light and fluffy. Remove them from the pot with a slotted spoon.
Serve the potato kneidlach warm in soup or alongside your favorite main dish. Enjoy!
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 916 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
