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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, potato dumplings adapted from the settlement cookbook 1965. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Potato Dumplings adapted from The Settlement Cookbook 1965 is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Potato Dumplings adapted from The Settlement Cookbook 1965 is something which I have loved my entire life. They’re nice 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 cook it.

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