Recipe for cooking grated potato knaidlach
Jewish and Eastern European Recipes :: Jewish and Eastern European Potato and Noodle Dishes
3 large raw potatoes 1 c. cooked, mashed potatoes 2 eggs 2 Tbsp. chicken fat 1/2 tsp. salt Dash of pepper or cinnamon 1/2 c. matzo meal 1 Tbsp. onion juice Pare and grate potatoes. Squeeze out as much liquid as possible by pressing with hands. Combine remaining ingredients, mixing thoroughly. The mixture should be firm enough to form into balls. More matzo meal may be added if necessary. Shape into balls the size of walnuts and drop into rapidly boiling salted water, cooking for about 1 hour over moderate heat after the last ball is dropped in. Drain and serve in clear soup or as dumplings in stew, chicken fricassee or meat gravy. Serves 6 to 8.
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