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Title: Potato Knaidlach (Dumplings)
Yield: 1 Servings

Ingredients

      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
      1    water
      1    salt

Instructions

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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