Matzo Balls (Sweet Potato Kneidlach)
Try this Matzo Balls (Sweet Potato Kneidlach) recipe, or contribute your own.
Try this Matzo Balls (Sweet Potato Kneidlach) recipe, or contribute your own.
- 2 eggs
- 1/2 teaspoon sea salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 36 ounces (1 l) water or chicken broth (page 27 or 28) for boiling the potatoes and matzo balls
- 1 pound (450 g) japanese sweet potato (about 2 medium) peeled and sliced
- 1/4 cup (24 g) potato starch
- 1/4 cup (24 g) tapioca starch
- 1 tablespoon (15 g) coconut flour
- 2 tablespoons (30 ml) olive oil schmaltz (page 235) or avocado oil
- Carbohydrate 2.04200546875 g
- Cholesterol 1.63333333333333 mg
- Fat 0.36023640625 g
- Fiber 0.0116390620519718 g
- Protein 1.37134145833333 g
- Saturated Fat 0.223927026041667 g
- Serving Size 1 1 -8 serving (287g)
- Sodium 188.248677083333 mg
- Sugar 2.03036640669803 g
- Trans Fat 0.0186475520833334 g
- Calories 17 calories
Step-by-step
- Combine the water or broth and sliced sweet potatoes in a large stock pot and bring to a boil.
- Cook for 20 minutes, or until tender.
- Turn off the heat, remove the potatoes and allow them to cool for 10 minutes or so.
- Reserve the water in the pot—you’ll use it to cook the matzo balls.
- While the potatoes are cooling, whisk together the eggs, potato starch, tapioca starch, coconut flour, olive oil, salt, garlic powder and onion powder.
- Once the potatoes have cooled off a bit, mash them into the egg mixture, making sure everything is well incorporated.
- Bring the pot of water back up to a simmer.
- To make the matzo balls, you can either roll them into balls, about a heaping tablespoon each, or you can scoop the dough with a small cookie scoop with a lever.
- Drop the matzo balls into the simmering water and cook for 15 minutes.
- Serve in piping hot chicken soup.
Boiling the sweet potatoes until they reach a fork-tender consistency dictates the ultimate texture of these dumplings, requiring precisely twenty minutes in a large stockpot before cooling. Undercooked tubers leave hard lumps that refuse to incorporate smoothly into the batter. Cooling the boiled sweet potatoes for ten minutes prevents them from prematurely cooking the eggs when combined. Whisking the eggs, potato starch, tapioca starch, coconut flour, olive oil, and seasonings separately ensures the dry starches hydrate evenly without clumping into dry pockets. Incorporating the mashed sweet potatoes into this wet mixture creates a pliable dough that holds its shape when introduced to heat. Reserving the starchy cooking water in the pot rather than discarding it capitalizes on residual flavor and maintains the boiling medium for the dumplings. Simmering the formed portions for fifteen minutes guarantees the starches gelatinize fully through the center, transforming the raw dough into light dumplings. Using a levered small cookie scoop standardizes portion sizes so every piece cooks at an identical rate. Serving these dumplings immediately in piping hot chicken soup prevents them from absorbing excessive liquid and breaking apart. Storing leftovers in an airtight container in the refrigerator for up to three days allows the starches to firm up further, though reheating them gently in broth restores their tender interior.
