Potato Dumpling in Tsimmis?
I know this is reaching a bit, but I am trying to create my (late) grandmother's tsimmis recipe. There are white potato dumplings that you throw in during cooking, using grated potato, a little oil....then my notes get vague.... either soaked bread or matzo meal or flour.. salt and I think that's it. I have never found a similar recipe with these dumplings. Has anybody ever heard of somthing like this? Does anyone have a recipe for these potato dumplings? Thanks so much.
Here are some thoughts. I don't know if they're what you're remembering, but maybe this will help.
From Jewish Cookery by Leah Leonard:
1 c. AP flour
1/2 tsp. baking powder
1/8 tsp. salt
1 Tbs. sugar
1/2 c. chopped beef suet or uncooked chicken fat (or shortening, oil, or butter)
1 Tbs. minced parsley (opt.)
3 Tbs. cold water
Dash of nutmeg or cinnamon if not using meat fat
Sift dry ingredient together. Cut in fat and parsley and add water to form a ball. Tuck dumpling into center of tzimmes near the mear. If using a pressure cooker, add dumpling at the same time as other ingredients. if cooking on stovetop, add dumpling 45 minutes before placing casserole in the over. Keep the pot covered on the stovetop to allow the dumpling to expand
From The Complete American-Jewish Cookbook by Anne London and Bertha Kahn Bishov:
Mashed Potato Dumplings
1 c. bread cubes (1/4-inch)
1 Tbs. cooking fat
2 c. mashed potatoes
1 Tbs. minced onion
3/4 c, sifted AP flour
1 1/2 tsp. salt
1/2 tsp. pepper
Fry bread crumbs in hot fat. Remove bread cubes and reserve.Add fat to hot mashed potatoes. Cool completely. Add onion and egg and mix well. Sift in flour, salt, and pepper. Mix. Shape into 12 balls, each with 4 or 5 bread cubes in the center. Cook, covered, in boiling salted water 10-12 min. Optionally, brown in fat before serving. You can also substitute the bread cubes with 3/4 c. matzah meal.
Grated Potato Dumplings
2 c. grated potatoes
2/3 c. AP flour
1/2 tsp. salt
1/2 tsp. grated onion
2 Tbs. breadcrumbs
Squeeze potatoes well and mix everything together to form a thick batter. Shape into balls the size of a walnut. Cook in boiling soup or salted water about 20 min. Dumplings will float when done.
Sift dry ingredient together. Cut in fat and parsley and add water to form a ball. Tuck dumpling into center of tzimmes near the mear. If using a pressure cooker, add dumpling at the same time as other ingredients. if cooking on stovetop, add dumpling 45 minutes before placing casserole in the over. Keep the pot covered on the stovetop to allow the dumpling to expand.
If none of these are quite what you're after, try a search using some of these terms:
That may get you what you're looking for.
My old (1918-1950's) Jewish cookbooks all give recipes for various types of dumplings to go into various types of kugels and cholents. The authors seemed to believe that specific dummpling recipes went with specific types of kugels/tzimmes/cholent. Give me a little time and I'll see what I can dig up for you.
I make potato dumplings, but I boil the potatoes, mash them with some of their water, add fresh chopped parsley, a bit of flour and samolina, (this is my secret, cornmeal works too, gives it a bit of texture) some egg to bind it, salt, black pepper, nutmeg and then this dough is spooned into the hot soup and it forms nice dumpling balls.
Something like this?