POTATO DUMPLINGS
Steps:
- Boil and mash potatoes. Add salt and cornstarch to thicken. Mix the onion with the beef, add salt and pepper and saute. Strain the juice from the saute. Form potatoes into balls. Stuff potatoes with meat so the potato is half full. Wrap the dumplings and brush them with egg yolk. Sprinkle non-flavored bread crumbs over the dumplings and bake them in a preheated 480 degree oven for 15 minutes or until they brown.
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
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.
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
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
GLUTEN-FREE MATZO BALLS (KNEIDLACH) - PASSOVER SOUP DUMPLINGS
While nothing will ever be quite as delicious as the "real thing", these gluten-free kneidlach come closer to capturing the texture I was looking for than any other recipe I've tried. Choose a very finely ground blanched almond meal for the best texure. If you aren't vegetarian, you'll find it well worth using chicken fat (such as the fat that you skim off the top of the chicken soup, allowed to cool and solidify) instead of oil. These are very dense - If you'd like to try to get them lighter, I'd recommend whipping the egg whites into stiff peaks and gently folding them into the batter at the last minute. A note about flax seeds: These are considered kosher for Passover by some, and kitniyot by others. If you use them, be sure to use finely ground flax meal. If you consider flax seed to be kitniyot, try omitting this ingredient.
Provided by Whats Cooking
Categories Potato
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
- Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.
- Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
- For Vegetarian do not use Chicken fat.
Nutrition Facts : Calories 254, Fat 16.4, SaturatedFat 3.3, Cholesterol 111.2, Sodium 337.9, Carbohydrate 20.4, Fiber 3.6, Sugar 1.5, Protein 7.7
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