Setting the table for Passover with the good China, the candle sticks from generations past, the weathered old Haggadot that still bear politically incorrect gender pronouns, the trappings of the holiday are almost as ancient as the occasion itself. The millennia-old story of attaining freedom in the face of impossible odds resonates in a renewed tenor, filtered through more contemporary events. It begs the question, why not update the script for a modern audience?
Honoring tradition while revitalizing the predictable Passover Seder with a colorful new twist, I’m throwing a splash of purple onto the table with an unconventional first course. Deviating from the original offerings of lamb shanks and eggs on the Seder plate to begin with, as roasted beets and avocados are perfectly acceptable alternative symbols, it’s not a far stretch to consider more diversity on the menu itself, too.
I wouldn’t dare suggest replacing the irreproachable matzo ball soup. Perish the thought! Rather, I think there’s room at the table for another dumpling darling. “Kneidlach” is generally accepted as merely another word for the unleavened flatbread staple, yet it carries none of the weighty connotations. These doppelgangers might be made of potatoes or even almonds, and most scandalously, there might not be any matzo in the mix at all. Such is the case with my purple potato dumplings, making them suitable for gluten-free diners as well.
Delicious well beyond the scope of Passover festivities, their heftier chew is more reminiscent of gnocchi than fluffy matzo balls, which means they’re prime candidates for side dish servings as well. Boil as directed and then saute briefly in a bit of vegan butter and onions for a real savory treat. The hint of herbaceous fresh dill is like a kiss of spring sunshine, paired with the very subtle sweetness of the purple potatoes. You could also use regular orange-flesh sweet potatoes in a pinch, to create a more golden glow.
- 1 Pound Purple Potatoes, Peeled and Riced
- 2 Tablespoons Olive Oil
- 1/4 Cup Aquafaba
- 1/3 Cup Tapioca Flour
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 1 - 2 Tablespoons Minced Fresh Dill
- Peel and slice the potatoes into large chunks before placing them in a medium saucepan. Fill with cool water, bring to a boil, and cook until fork-tender. Drain and let cool.
- For the most consistent texture, pass the potatoes through a ricer, but if you don't mind slightly coarser dumplings, you can go ahead and simply mash them too. Add in the oil, aquafaba, tapioca flour, onion powder, salt, pepper, and dill. Once thoroughly combined, cover and refrigerate the mixture for 1 hour.
- When ready to proceed, place a large pot of generously salted water over medium heat to a boil.
- Use lightly moistened hands to gently roll balls about the size of walnuts (approximately one tablespoon of dough) and drop them at a time into the water. Simmer for approximately 5 - 6 minutes. The dumplings will float to the surface quickly but need an extra minute or two to cook all the way through.
- Serve hot in soup, or with vegan butter and fried onions.
Amount Per Serving: Calories: 135 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 184mg Carbohydrates: 22g Fiber: 2g Sugar: 1g Protein: 2g