Potato Dumplings adapted from The Settlement Cookbook 1965
Potato Dumplings adapted from The Settlement Cookbook 1965

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, potato dumplings adapted from the settlement cookbook 1965. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Potato Dumplings adapted from The Settlement Cookbook 1965 is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Potato Dumplings adapted from The Settlement Cookbook 1965 is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook potato dumplings adapted from the settlement cookbook 1965 using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Potato Dumplings adapted from The Settlement Cookbook 1965:
  1. Prepare 3 1/2 cup boiled, riced (or pureed in food processor) potatoes
  2. Make ready 2 eggs
  3. Make ready 1 1/2 tsp salt
  4. Make ready 2 cup flour
  5. Make ready to taste ground nutmeg
  6. Make ready OPTIONAL - sweet pitted plums or pureed apricots
  7. Take TOPPINGS - Sugar, cinnamon, melted butter
Instructions to make Potato Dumplings adapted from The Settlement Cookbook 1965:
  1. Cool the pureed potatoes.
  2. Add the eggs, salt, flour and nutmeg.
  3. Mix and knead lightly until smooth.
  4. Try boiling 1 dumpling and if it falls apart, add more flour to the rest.
  5. Shape into 1 long thick roll; cut in small pieces, and roll each piece into a dumpling.
  6. Cook in rapidly boiling, salted water until they rise to the top, then simmer a few minutes longer until cooked through to the center.
  7. Drain and pour browned butter over them.
  8. OPTIONAL - when dough is smooth part into flat, round cakes, about 2 1/2 inches in diameter. In each, place a sweet pitted plum or pitted apricots. Fold dough over and roll into a round dumpling. Cook tightly covered, in boiling, salted water for 10 minutes. Test for doneness. Drain. Serve with sugar, cinnamon and melted butter.

So that’s going to wrap this up for this special food potato dumplings adapted from the settlement cookbook 1965 recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!