Add the water and vinegar and bring to a boil over high heat, stirring occasionally.

Drain well and immediately pass the potatoes through a ricer into a large bowl..Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl.

Press with a clean kitchen towel to remove excess moisture.Add half of the grated potatoes to the riced potatoes..Transfer the remaining grated potatoes to the bowl of a food processor.

Add the onion and pulse until the potatoes and onions are very finely chopped.Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible.

Add the potato-onion mixture to the large bowl.

Stir in the eggs, matzo meal, white pepper, and 2 teaspoons of salt..about us and our editorial process.The late Barbara Tropp was a chef, author, and scholar who introduced many Americans to Chinese gastronomy and received a 1989 James Beard Award for Who's Who of Food & Beverage in America.

In 2018, Tropp's Hakka Salt-Baked Chicken recipe was named one of F&W's best 40.Tropp owned San Francisco's China Moon restaurant.. About Food & Wine.

about us and our editorial process.Oxford, Mississippi.John T. Edge is a prolific author of books and magazine articles, the writer and host of the TV show TrueSouth, and served as founding director of the Southern Foodways Alliance for over 20 years.