Monday, September 22, 2008

Halkes, Knaidlach, or Potato Dumplings

Last night I wanted some soup. But, something new. And, since we were having brisket for dinner, maybe something Jewish. So I looked again through one of my favorite cookbooks, Love & Knishes, and found a recipe for halkes, or dumplings. The ingredients are similar to latkes (potato pancakes) but they're boiled and served in soup, or with meat and gravy. I had to modify this recipe to be gluten free, and added a few things so it's different than the original recipe. 
Halkes
2 c grated raw potatoes (measured after being drained well)
1 T grated onion
1 egg
1 1/2 t salt
pepper to taste
3 T bread crumbs (I smashed up some Chex)
a little less than 1 c rice flour mix
2 T instant potato flakes

Bring a large pot of salted water to boil. Mix together all the ingredients, and using two teaspoons, form into football shaped balls, and drop carefully into the boiling water. Cook for 20 minutes, then serve in soup.  

I'm going to try pan frying them for breakfast, we'll see how that goes. 

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