Low FODMAP Potato Dumplings for Soup
Potato Dumplings (also called Matzah Balls or Kneidlach) are gluten-free and so easy to prepare.
Servings 6 people
Ingredients
- 2 medium russet potatoes, peeled and cut into cubes
- 2 tablespoons extra-light tasting olive oil
- 2 eggs, lightly beaten
- 1 tablespoon minced fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/3 cup + 1 tablespoon potato starch (not flour)
Instructions
- Place potatoes in a medium saucepan and cover with water. Bring to a boil and simmer until potatoes are very soft. Drain and set aside to cool.
- Once potatoes are cool, mash with the oil, eggs, dill, salt and pepper. Stir in the potato starch and mix until thoroughly combined. Refrigerate for one hour.
- Bring a large pot of soup or lightly salted water to a boil. Using a cookie scoop or your hands, form dough into rough balls shapes and drop into boiling water or soup. Boil for 5 to 6 minutes. Serve in the soup or on the side.