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.
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- 1Preheat oven to 375 degrees F.
- 2Saute onion in oil until golden; remove from heat and let cool.
- 3Meanwhile, boil, drain and mash the potatoes.
- 4Add cooled onions to the mashed potatoes. Mix together with salt, pepper, and beaten egg.
- 5Grease 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.
- 6After baking, the dumplings can also be browned under the broiler, turning to brown both sides.
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Nutritional Facts for Passover Potato Dumplings
Serving Size: 1 (119 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 120.7
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 17.6 mg
- Sodium 14.7 mg
- Total Carbohydrate 26.1 g
- Dietary Fiber 3.3 g
- Sugars 1.6 g
- Protein 3.5 g