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Forum
-> Recipe Collection
-> Pesach Recipes
3mitzvos
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Thu, Apr 05 2012, 12:25 pm
Does anyone have a great tasting recipe for non-Gebrokts "matzah" balls for chicken soup?
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mha3484
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Thu, Apr 05 2012, 12:51 pm
Saw50st8's posted a recipe for potato knedilach. I think the thread was gluten free pesach or something similar.
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ra_mom
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Thu, Apr 05 2012, 5:31 pm
you can make chicken kneidlach. or potato knaidlach.
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3mitzvos
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Thu, Apr 05 2012, 6:49 pm
mha -- I couldn't find saw50st8's post.... tried searching using so many different keywords.
ramom -- Do you have a good recipe for potato kneidlach?
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GetReal
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Thu, Apr 05 2012, 6:52 pm
1-2 grated potatoes
2lb ground chicken
2 eggs, beaten
1 scant tsp salt
Mix all together, form into balls like you would with matzah balls. Drop into boiling water and then simmer for 20-30min. You can freeze them in a big pan and then drop into boiling chicken soup.
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flowerpower
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Thu, Apr 05 2012, 7:36 pm
The recipe books have the potatoe kneidlach ones. They are fluff and taste good.
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3mitzvos
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Thu, Apr 05 2012, 7:44 pm
Thanks, getreal.
flowerpower -- I have ""Pesach -- Anything's Possible" and "Passover By Design". I only saw chicken balls.
Do you have a recipe for potato kneidlach you could give me?
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flowerpower
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Thu, Apr 05 2012, 7:51 pm
I saw it the "nitra" and "pupa" I think.I have both but don't know which one actually comes out good. My mom made them last year and were really fluffy. I'll ask her which one she used.
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mha3484
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Thu, Apr 05 2012, 9:44 pm
I tried too! Sorry
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ra_mom
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Thu, Apr 05 2012, 10:05 pm
Potato Dumplings
3 potatoes, mashed
3 eggs, lighly beaten
3 Tbsp potato starch
1 tsp salt
pepper
Combine all ingredients. Drop by spoonful into boiling salted water. Cook 15 minutes.
Good in veggie soup.
(For fluffier clouds in the chicken soup: Whip up the whites, and mash the potatoes with the yolks. Add salt (do not use potato starch). Fold everything together. Drop into boiling soup. Cook 10 minutes.)
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Mevater
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Sun, Apr 13 2014, 6:46 pm
ra_mom wrote: | Potato Dumplings
3 potatoes, mashed
3 eggs, lighly beaten
3 Tbsp potato starch
1 tsp salt
pepper
Combine all ingredients. Drop by spoonful into boiling salted water. Cook 15 minutes.
Good in veggie soup.
(For fluffier clouds in the chicken soup: Whip up the whites, and mash the potatoes with the yolks. Add salt (do not use potato starch). Fold everything together. Drop into boiling soup. Cook 10 minutes.) | I chose the fluffier version and it didnt stick together at all. I just took the mixture and fried them and I have "Chremslach".
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ra_mom
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Sun, Apr 13 2014, 8:13 pm
Mevater wrote: | I chose the fluffier version and it didnt stick together at all. I just took the mixture and fried them and I have "Chremslach". | I actually made these after I found them in a cookbook and posted them here 2 years ago.
Did not like them at all.
I prefer egg 'lokshen', chicken 'kneidlach' made fresh, or store bought paskez croutons.
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Mevater
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Sun, Apr 13 2014, 10:17 pm
Thanks, but luckily I located the recipe from the Enlitened cookbook, that I couldnt find before and I think this is the one I loved. I just made the Falsche Fish recipe right next to it, and they look nice.
http://books.google.com/books?.....false
Theres lots of good recipes there from the Enlitened cookbook. You have to scroll.
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Simple1
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Sun, Apr 13 2014, 10:46 pm
Mevater wrote: | I chose the fluffier version and it didnt stick together at all. I just took the mixture and fried them and I have "Chremslach". |
I'm wondering if it would help to refrigerate it to stiffen the mixture. I made something similar some years ago from the Yated, but I lost the recipe. I think it might be like this:
http://recipecircus.com/recipe......html
It came out good, the first time, but when I made it again, I was in a rush and didn't refrigerate it and it fell apart. It was still tasty. Also, I did not use dill.
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Mevater
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Sun, Apr 13 2014, 10:53 pm
Simple1 wrote: | I'm wondering if it would help to refrigerate it to stiffen the mixture. I made something similar some years ago from the Yated, but I lost the recipe. I think it might be like this:
http://recipecircus.com/recipe......html
It came out good, the first time, but when I made it again, I was in a rush and didn't refrigerate it and it fell apart. It was still tasty. Also, I did not use dill. | I think it was so loose, refrigeration wouldnt have made a big difference.
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