Matzo Potato Dumplings Recipes
POTATO DUMPLINGS
Good to use with stews or soups. When I was growing up we had these with sauerbraten. I don't know why there's always a crouton in the center, there just is.
Provided by Helen
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
- In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
- Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.3 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 211.3 mg, Sugar 0.8 g
MATZO POTATO DUMPLINGS
Great for Passover. Serve with browned butter or other sauce as a side dish. To use in soups, just boil in the soup broth instead of water. You can make the potatoes in advance and keep them cooled in the fridge. Adapted from New Settlement Cookbook.
Provided by alvinakatz
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil and rice the potatoes then cool them.
- Add eggs, salt, matzo meal, and nutmeg - if using to the potatoes and mix well.
- Knead mixture until smooth.
- Place a teaspoon of dough in the boiling water. If it falls apart, add more matzo meal.
- Shape into a long thin snake and cut into bite-sized pieces. Don't make them too big or they won't cook through.
- Place into the boiling water, making sure they stay separated.
- Cook until they rise to the top. This time will vary depending on the size of your dumplings.
- Once risen, cook 3 minutes more until the middle is cooked.
- Drain and serve.
Nutrition Facts : Calories 205, Fat 2.9, SaturatedFat 0.9, Cholesterol 93, Sodium 917.8, Carbohydrate 37.3, Fiber 3, Sugar 1, Protein 7.4
MATZO KLOESE (DUMPLINGS)
The following recipe is from Somebody's Mother's mother and grandmother because let's face it, there should be a more palatable option than eating that dreadful fish en gelee out of a jar.
Provided by SomebodysMother
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the matzos in boiling water, and when softened, drain and squeeze dry. Heat the fat in a skillet, add the onions, fry to a golden brown, then add the soaked matzos. Stir until it leaves the skillet clean, then add the seasonings. After it cools, add the egg and the matzo meal. Let stand in the refrigerator overnight. Use ice water on the hands to roll and shape into golf ball sized balls and cook in boiling salted water until done, about 30 minutes. Drain and place in pyrex dish and keep warm in low temp oven (with door open) until ready to serve. Cover with melted butter and chopped parsley. These dumplings are especially good when covered by sauce from the accompanying chicken.
Nutrition Facts : Calories 152.8, Fat 9, SaturatedFat 2.8, Cholesterol 98.4, Sodium 37.1, Carbohydrate 12.8, Fiber 0.6, Sugar 0.5, Protein 4.6
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