PASSOVER POTATO LATKE
Steps:
- Using the grating disk of a food processor , shred the potatoes. Transfer the grated potatoes to another bowl. Do the same with the onions.
- Replace the grating disk with the metal blade and return the potatoes to the processor bowl along with onions, matzo, eggs, salt, and pepper. Process until well-combined. Add more matzo meal if the mixture is too runny.
- Heat about 1/4-inch oil in a large skillet until hot enough for a small drop of batter to sizzle when it touches the grease. Using a large spoon, mound equal portions of potato mixture in oil, flattening slightly. Shake pan to make sure pancakes aren't sticking.
- Fry the latkes over medium heat 5 to 8 minutes per side.
- Drain on paper towels.
Nutrition Facts : Calories 182 kcal, Carbohydrate 24 g, Cholesterol 151 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, Sodium 349 mg, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 4 g
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
OLD FASHIONED POTATO DUMPLINGS
Make and share this Old Fashioned Potato Dumplings recipe from Food.com.
Provided by Duckie067
Categories Potato
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together to form a soft dough.
- Drop by tablespoon full into a slightly salted boiling water.
- Cover and boil until light and fluffy (approximately 12 minutes).
- Do not lift lid or they will fall and turn out doughy.
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
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
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