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

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, potato dumplings adapted from the settlement cookbook 1965. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Amazing side dish that goes well with many dishes, for example spinach sauce recipe. German potato dumplings can be made with both cooked potatoes and half-raw grated potatoes. The results will vary in consistency.

Potato Dumplings adapted from The Settlement Cookbook 1965 is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Potato Dumplings adapted from The Settlement Cookbook 1965 is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular 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 can achieve 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. Make ready 1 1/2 tsp salt
  4. Take 2 cup flour
  5. Take to taste ground nutmeg
  6. Take OPTIONAL - sweet pitted plums or pureed apricots
  7. Take TOPPINGS - Sugar, cinnamon, melted butter

Otherwise, a hand grater is all you need. Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut. Mashed potatoes are combined with flour and egg and shaped into dumplings with a single crouton tucked in the center.

Steps 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.

The self rising flour is very important. I didn't peel the potatoes which gave the dumplings a less smooth texture which we like. Book digitized by Google from the library of Harvard University and uploaded to the Internet Archive by user tpb. Kartupelu Pelmeni or Latvina potato dumplings are stuffed with bacon and onion and then fried. I spotted this recipe in a Latvian cookbook I have.

So that is going to wrap it up for this special food potato dumplings adapted from the settlement cookbook 1965 recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!