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Boil potatoes in water in a large pot for 20 minutes until tender. Drain potatoes and mash them in a bowl. Add matzo meal and pepper. Knead dough until firm and smooth.
Fill a large pot 3/4 full with water. Bring to boil. Form smooth 2 1/2 inch balls of potato/matzo meal mixture. Drop balls into boiling water. Cook for 20 minutes in covered pot. Do not overcook! Carefully remove from water and serve kneidlech in hot vegetable broth.
From: The Lowfat Jewish Vegetarian Cookbook by Debra Wassernan
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