Passover Potato Dumplings Recipe - Food.com (2024)

FAQs

Are dumplings ok for Passover? ›

"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.

This is a sensitive recipe, so it's important to use a kitchen scale to measure out 24 ounces (1 1⁄2 pounds) of riced potatoes. If you use too much potato, the mixture might not bind properly and the dumplings may fall apart; if you use too little potato, the dumplings will be too heavy with flour and egg.

Why are my potato dumplings gummy? If your potato dumplings are gummy, it is likely the potatoes were overworked, or the dough was overmixed.

These coarsely ground Bavaria-style potato dumpling mixes match well with pork roast and gravy. Add water to mix, let stand for 10 minutes, form the dumplings by hand and drop into boiling water. A great, authentic side dish to soak up rich gravy. Eat the dumplings with red cabbage or sauerkraut.

Most of these potato dishes can be made for Passover as is or with small modifications. For example, at the potluck I served potato and brisket kreplach appetizers. The part of the recipe that is perfect for Passover is the mashed potato filling. My version jazzes up mashed potatoes with carmelized onions and dill.

The Obvious No-Nos:

Wheat, spelt, barley, oats and rye. Known collectively as chometz, these grains are universally left out of diets during Passover week.

Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

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.

Then be sure to dry it out

If you find that your filling has too much liquid, I recommend draining the entire mixture in a colander. Another trick that I learned from my mother is to add a teaspoon of cornstarch or breadcrumbs to help soak up the liquid.

The Distinction Between Gnocchi and Dumplings

Gnocchi, a type of pasta, is a delightful creation from semolina flour, eggs, and mashed potatoes, all balled up together. On the other hand, a dumpling is a doughy concoction, the result of flour, milk, and eggs combined and cooked in a simmering water bath.

Can you freeze potato dumplings? ›

To reheat, cook in simmering water until heated through. Freezing: Mix and shape the dumplings as directed, then arrange on a rimmed baking sheet so they aren't touching and freeze until solid. Transfer the dumplings to zip-top bags and freeze for up to 3 months.

Basic Dumpling

At their most basic, dumplings are simple dough's prepared with flour, fats including beef suet, chicken fat, oil, or butter, and a leavening agent of baking powder or eggs and moistened with a little water or milk. The dough is portioned into rounds and simmered in salted water.

During Passover, Ashkenazi Jews traditionally stay away from not only leavened foods like bread, namely barley, oats, rye, spelt, and wheat, but also legumes, rice, seeds, and corn. The ban has been in place since the 13th century, but it's always been controversial.

Because of this, any type of leavened bread or bread product is prohibited during Passover. These leavened products, known as chametz, include certain grain-based foods like breads, pasta, pastries, breadcrumbs, crackers, etc. Unleavened bread, aka “matzo,” traditionally takes the place of chametz during Passover.

During Passover, Jews eat only unleavened bread and avoid anything that contains flour. Of course, matzo is made from flour, but matzo, matzo farfel (broken bits), matzo meal and cake meal for Passover are made from flour that is supervised from the field to the factory to ensure against accidental fermentation.