PASSOVER POTATO DUMPLINGS
In our family, one of these potato dumplings would occupy the "karpas" (parsley) position on the Seder Plate. There would also be a bowl of potato dumplings on the table, and every guest would eat one at the appropriate point during the Seder. As kids, we would also snitch as many as possible at every available opportunity, and if any were left over, they could be served in chicken soup.
Provided by coconutty
Categories Potato
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Saute onion in oil until golden; remove from heat and let cool.
- Meanwhile, boil, drain and mash the potatoes.
- Add cooled onions to the mashed potatoes. Mix together with salt, pepper, and beaten egg.
- Grease cookie sheets and hands. Form into balls about 1 ¼ inches in diameter; place on cookie sheet. They will spread slightly during baking but can be placed fairly close together. Bake until golden brown on tops and bottoms.
- After baking, the dumplings can also be browned under the broiler, turning to brown both sides.
Nutrition Facts : Calories 120.7, Fat 0.6, SaturatedFat 0.2, Cholesterol 17.6, Sodium 14.7, Carbohydrate 26.1, Fiber 3.3, Sugar 1.7, Protein 3.5
POTATO DUMPLINGS
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings (20 dumplings)
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a gentle boil.
- Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
- Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
- Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.
PASSOVER SOUP WITH CHICKEN DUMPLINGS
This is a kosher for Passover soup which consists of meatballs made of chicken and matzo meal and eggs along with white rice. This is a personal favorite!
Provided by umyum
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a rolling boil. Place 8 eggs in the boiling water; let the eggs boil for one minute, then remove the pan from the heat. Let the eggs sit for 15 minutes before removing them from the pot. Let them cool, remove the shells, the white portion of the eggs (save or discard the white), and chop the yolks.
- In a medium bowl, mix ground chicken, beaten egg, matzo meal, salt and pepper to taste, and cinnamon. Form mixture into walnut-sized balls and refrigerate until ready to cook.
- In a large saucepan over high heat, bring chicken broth to a boil. Add rice and chicken meatballs, cover, and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.
- Ladle into soup bowls and garnish with hard-boiled egg; serve.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 54.5 g, Cholesterol 209.3 mg, Fat 8.7 g, Fiber 3.7 g, Protein 19.2 g, SaturatedFat 2.3 g, Sodium 1207.4 mg, Sugar 10.9 g
POTATO DUMPLINGS
The dumplings turn out even better if the potatoes are cooked, riced, and refrigerated, uncovered, a day ahead. If you have the space, since you are already making the sauerbraten a day ahead, cook and rice the potatoes then, too -- the dumplings will be even fluffier!
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h30m
Yield Makes 15
Number Of Ingredients 9
Steps:
- Cover potatoes by 2 inches of water in a large saucepan; add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until tender and the tip of a knife pierces potatoes easily, 30 to 45 minutes. Drain. When cool enough to handle, peel and pass potatoes through the fine holes of a ricer. Spread out on a rimmed baking sheet; let cool completely. Potatoes can be refrigerated, uncovered, up to 1 day ahead.
- Meanwhile, cut bread into 1/2-inch cubes. Melt butter in a medium skillet over medium-high heat. Add bread and cook, turning occasionally, until golden brown on all sides, about 4 minutes. Season with salt.
- Add nutmeg, flour, potato starch, 1 tablespoon salt, and pepper to riced potatoes. Toss to combine. Add eggs and stir with your hands until mixture comes together. Knead about 6 times to form a dough.
- Bring a large pot of salted water to a boil. Preheat oven to 200 degrees. Scoop 1/4 cup dough, make an indentation in the center, and place 2 croutons in it. Form dough into a ball, enclosing croutons. Repeat with remaining dough. Reserve extra croutons.
- Working in batches, carefully drop dumplings into boiling water. (Do not crowd pot.) When dumplings float, partially cover and cook, turning occasionally, 15 minutes more. Transfer to a rimmed baking sheet, cover with foil, and keep warm in oven. Repeat with remaining dumplings. Serve warm, with reserved croutons.
GRANDMA'S POTATO DUMPLINGS
Don't be surprised if you make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious the second time around, turned into buttery potato dumplings. -Wendy Stenman, Germantown, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry., In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes., In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls., Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes. , Serve warm dumplings with butter.
Nutrition Facts : Calories 255 calories, Fat 17g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 322mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
SAUERBRATEN WITH POTATO DUMPLINGS
To cut nice, neat slices of roast, cook and refrigerate it the day before serving. Slice the roast cold, and reheat the slices in the sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h45m
Number Of Ingredients 15
Steps:
- Season roast generously with salt and pepper. Heat a large Dutch oven or other heavy pot over medium-high heat. Add 3 tablespoons oil; swirl to coat. Sear meat, turning occasionally, until deep brown all over, about 12 minutes. Transfer roast to a plate.
- Reduce heat to medium and add onions, garlic, remaining 1 tablespoon oil, and a splash of water. Raise heat to medium-high and cook, stirring frequently, until onions are translucent, about 8 minutes. Stir in sugar, vinegar, wine, thyme, peppercorns, juniper, bay leaves, and cloves. Bring to a boil, then remove from heat and stir in applesauce. Add roast; turn to coat. Let cool 20 minutes, then cover and refrigerate at least 8 hours and up to 24 hours, turning once.
- Preheat oven to 300 degrees. Transfer Dutch oven from refrigerator to stove top; turn roast in liquid. Bring mixture to a boil over high heat. Cover; transfer to oven and bake 2 1/2 hours, turning roast every 30 minutes. Uncover and bake until roast is tender and the tip of a knife pierces through easily, about 30 minutes more. Remove roast; transfer to a cutting board to rest.
- Meanwhile, cook sauce over high heat until reduced to a silky consistency, 8 to 10 minutes. Taste sauce; add 1 to 2 teaspoons sugar if too acidic.
- Cut roast against the grain into thin slices; return to pot. Divide sliced meat with sauce, dumplings, and reserved croutons among plates. Top with thyme and serve.
GLUTEN-FREE POTATO KNEIDLACH / NON-GEBROKTS SOUP DUMPLINGS
Potato kneidlach are light, fluffy potato dumplings for Passover that are a wonderful gluten-free substitute for matzo balls. I have loved these ever since I first made them for a gluten-free friend in 2005. I based this recipe off of one from The Passover Gourmet by Nira Rousso. My dad e-mailed me Rousso's recipe for potato dumplings a few years ago and I used that as the basis for these. Leftover batter can also be fried into chewy potato pancakes, as well.
Provided by Whats Cooking
Categories Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool. Once cool, mash with oil, eggs, salt, pepper and dill.
- Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour.
- Bring soup or a pot of lightly salted water to a boil. Use your hands to gently form rough ball shapes from one tablespoon of batter at a time, and submerge dumplings in the soup or water - If you prefer, you may use a soup spoon or ice cream scoop to move free-form spoonfuls of batter into the pot. Boil for approximately 5-6 minutes - The dumplings will float up to the surface quickly but will need several additional minutes to cook all the way through.
- Serve in soup, or as a side dish with butter or margarine and fried onions.
Nutrition Facts : Calories 156.6, Fat 6.2, SaturatedFat 1.1, Cholesterol 62, Sodium 227.6, Carbohydrate 21.4, Fiber 2.2, Sugar 1, Protein 4.3
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