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Petties - Passover Fried Dumplings

Great soft dumplings that are fun to eat on Seder night or during the holiday. You can prepared in advance and take it to a picnic during Holl Hamoed Week. The advantage is that the filling is the same as the filling of the Hubbah and the pastels, so it is recommended to prepare a large amount of filling and then prepare several types of foods.

To make Petties, I sometimes forgo the potatoes in the filling, because the dough itself is made of potatoes.

Of course, you can also prepare a baked version, less oily and healthier.

Filling ingredients:

4-5 finely chopped onions

6 tablespoons of sunflower oil

3-4 boiled eggs

2 whole chicken breasts

3-4 medium potatoes boiled in water until soften

Half a package of chopped fresh cilantro

A handful of fresh mint leaves

2 tablespoons of vinegar


1 teaspoon black pepper

1 teaspoon of turmeric

1 teaspoon ginger

+ A little of the above spices to season the chicken

1 hot green pepper (optional)

dough Ingredients :

5-6 peeled potatoes

1/2 cup rice flour

3-4 tablespoons of matzah flour

Teaspoon of salt

1/2 teaspoon black pepper

1/3 cup of oil

For frying:

1 egg

Sunflower oil or any other oil that is kosher for Passover

Filling preparation:
  1. Heat oil in a large pot

  2. Fry the onion until golden. Stir occasionally

  3. Add salt, black pepper and turmeric and finally the coriander and vinegar

  4. Set aside to cool

  5. Peel the potatoes and cut into tiny cubes. The potatoes should be cooked but not too soft. The texture should be of cut cubes and not like mashed potatoes.

  6. Peel the eggs and cut into small pieces

  7. Season the chicken breast with the same spices

  8. Fry with small amount of oil in a pan from all sides until the chicken is ready. I use a lot of pre-cut thin schnitzels.

  9. When the chicken cools down, cut it into tiny cubes

  10. Add the mint leaves and all the filling ingredients to the pot with the onion, and mix together and adjust the seasoning to taste

Dough preparation:

  1. Cook the potatoes in water with salt until they soften well

  2. In a deep bowl, mash the mashed potatoes well

  3. Add the matzah flour, rice flour, spices and oil

  4. Knead into a soft and flexible dough. If the dough is too sticky, you can add matzah flour

  5. Cool and put aside for a rest of few minutes

To prepare and fry:

  1. Make a ping pong size balls

  2. Make a hole in the center with your fingers

  3. Add a teaspoon of the filling

  4. Close and clamp and flatten into a circle shape

  5. Hit the oil in a dip pan

  6. Scramble the egg and dip each dumpling in to it from both sides

  7. put each dumpling in the boiled oil

  8. Fry from both sides until the dumplings become golden

To bake in the oven:

  1. Line a baking tray with baking paper

  2. Spray with oil

  3. Place the dumplings next to each other with a space of 2 cm

  4. Spray some oil over each dumpling (or apply oil with a brush)

  5. Heat the oven to 200 degrees Turbo

  6. Bake for about 30 minutes until golden

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