Raspeballer [0000697]

Ingredients:

2 cups grated potatoes, squeezed to remove excess liquid
1 cup gluten-free all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup finely chopped cooked bacon (optional)
1/4 cup finely chopped onion
1 tablespoon potato starch (or cornstarch)
Boiling water for cooking
Lingonberry sauce for serving (optional)

Steps:

In a large bowl, combine grated potatoes, gluten-free all-purpose flour, salt, white pepper, chopped bacon (if using), chopped onion, and potato starch. Mix well.
Shape the mixture into golf ball-sized dumplings, pressing firmly to compact.
Bring a large pot of water to a boil.
Carefully drop the dumplings into the boiling water, and let them simmer for about 20-25 minutes or until they float to the surface.
Remove the dumplings with a slotted spoon and drain excess water.
Serve the Raspeballer hot with lingonberry sauce if desired.