The Grandma Zone: Potato Knaidlach
As with the matzah ball recipe, I feel compelled to explain that the "ach" ending in Yiddish is an indicator of plural + diminutive. So a knaidel differs from knaidlach in size. But most non-Yiddish speakers don't know that, and the more common term for these dumplings is knaidlach.
This recipe has just about the shortest ingredient list and instructions imaginable. And it's barely legible. But if you're into minimalism, here you go - and really, potato, eggs, salt and fat is always a winning combination.
- 2 potatoes very well strained (pushed through a strainer)
- 1 egg mixed
- 3 tbsp flour
Put in salted water. Serve with gravy or butter.
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