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Nutrition Facts
Serving Size 1 (159g) Recipe makes 12 servings
Calories 120
Calories from Fat 4		(4%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 14mg		0%
Potassium 621mg		17%
Total Carbohydrate 26.1g		8%
	Dietary Fiber 3.3g	13%
	Sugars 1.7g
Protein 3.5g		7%
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Passover Potato Dumplings

Recipe #188667 | 50 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: coconutty
Oct 2, 2006

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.

SERVES 12 -16 (change servings and units)

Ingredients

1 large onion, chopped
oil (for frying)
8 medium potatoes, peeled and sliced
salt and pepper
1 egg, beaten

Directions

1
Preheat oven to 375 degrees F.
2
Saute onion in oil until golden; remove from heat and let cool.
3
Meanwhile, boil, drain and mash the potatoes.
4
Add cooled onions to the mashed potatoes. Mix together with salt, pepper, and beaten egg.
5
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.
6
After baking, the dumplings can also be browned under the broiler, turning to brown both sides.