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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, potato dumplings adapted from the settlement cookbook 1965. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Potato Dumplings adapted from The Settlement Cookbook 1965 is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Potato Dumplings adapted from The Settlement Cookbook 1965 is something that I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Potato Dumplings adapted from The Settlement Cookbook 1965:
  1. Make ready 3 1/2 cup boiled, riced (or pureed in food processor) potatoes
  2. Take 2 eggs
  3. Get 1 1/2 tsp salt
  4. Prepare 2 cup flour
  5. Take to taste ground nutmeg
  6. Make ready OPTIONAL - sweet pitted plums or pureed apricots
  7. Make ready 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.

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