Published April 6, 2011 - Last Updated February 3, 2021
A knaidel (plural knaidelach) is an Ashkenazi Jewish dumpling added to soups or stews. The most common form of knaidel, known as the matzo ball, is made from unleavened matzo meal and served in chicken soup for Passover. Matzo meal contains wheat, making it unsuitable for those on a gluten free diet. I developed this potato knaidel recipe as a delicious and gluten free alternative to matzo balls. It creates a firm yet fluffy dumpling that goes quite nicely in a bowl of piping hot Chicken Soup for Knaidelach (click for recipe).
I came up with this recipe after a LOT of experimentation. I used a German potato dumpling recipe as a starting point, then modified from there to make it flavorful and completely free of gluten. Follow the recipe instructions carefully; making modifications, substitutions, or skipping steps will lead to a pot full of mush, rather than nicely textured knaidelach. It’s worth the effort; these potato dumplings are truly delightful. In fact, some members of my family actually prefer them to matzo balls!
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Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...