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-- Kay. K. Pomerantz, author of Come for Cholent, Come for Cholent Again, Come for Everything... but Cholent

Mashed Potato Knaidlach (Dumplings)
Torte Kromply-Gomõbr

Dairy/Pareve, from Russia
Sylvia Mednick Weiss
Yield: 4-6 Servings

Linda Radke says this recipe came feom her aunt who is married to her Uncle Art, her mother's brother, who was born in Hungary. She wrote the introduction to Linda's book and she is the one who oftentimes grabbed Grandma's handfuls and found the equivalent in measuring spoons or cups.

3 eggs
1 cup hot mashed potatoes
3 tablespoons butter or margarine
3 tablespoons warm clear soup or seltzer water *
1 cup matzah meal

1. In a bowl, beat eggs into hot mashed potatoes. Add butter or margarine, soup or seltzer water and matzah meal to make a smooth mixture.
2. If using cold mashed potatoes, mash them thoroughly, even diluting with some of the warm liquid until smooth. Chill for several hours.
3. Form into balls about half an hour before serving. Heat water with salt in a pot. Drop balls into boiling water and cook 30 minutes. Drain before serving.

* Use seltzer water if for a dairy meal.
The knaidlach may be used in soups, stews or as a side dish.
Preparation and Cooking Time: 45 minutes plus chilling time

Note: From That Hungarian's In My Kitchen by Linda F. Radke, Five Star Publications.