Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings - cooking recipe

Ingredients

1/4 cup finely ground almond meal
1/4 cup potato starch
1 tablespoon flax seed meal (finely ground flax seeds)
1 egg
1/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon minced fresh dill
1 1 tablespoon vegetable oil or 1 tablespoon softened margarine

Preparation

Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.
Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
For Vegetarian do not use Chicken fat.