Matzo Potato Dumplings Recipes

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POTATO DUMPLINGS



Potato Dumplings image

My Dad always made this family recipe when I was growing up. I'm sure he'll be proud to see I like it enough to share! These are the REAL thing!.......original German potato dumplings!

Provided by M. G.

Categories     Healthy

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

7 cups peeled shredded potatoes or 10 medium potatoes, peeled and shredded
2 eggs
1 teaspoon salt
1 teaspoon pepper
3 cups flour
1 teaspoon caraway seed (optional)

Steps:

  • Peel 10-12 medium potatoes (about 7 cups).
  • In a large bowl, shred potatoes. I have a 7 cup food processor and it makes the job really quick. Otherwise, a hand grater is all you need.
  • In a separate small bowl -- mix the eggs and salt and pepper.
  • Pour the egg mixture over the shredded potatoes and using your hands, mix well.
  • Gradually add in the flour, again using your hands. This is very heavy and gooey and is usually too much work for your mixer or it's blades.
  • Fill a large pot 3/4 full with water and bring to a boil.
  • Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.).
  • Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
  • Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut.
  • Dumplings also make one of the best leftover breakfast items ever! Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!

Nutrition Facts : Calories 387.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 423.1, Carbohydrate 78.6, Fiber 5.6, Sugar 1.6, Protein 12.1

MATZO KLOESE (DUMPLINGS)



Matzo Kloese (Dumplings) image

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

2 matzos (tea matzos)
2 tablespoons chicken fat
2 eggs
1/4 onion, chopped finely
1 teaspoon parsley, chopped
1/4 cup matzo meal
1 teaspoon seasoning salt
1/8 teaspoon white pepper
1/4 teaspoon ginger
1/8 teaspoon nutmeg

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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