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 prepare a distinctive dish, potato dumplings adapted from the settlement cookbook 1965. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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

To begin with this recipe, we must prepare a few ingredients. You can have 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. Prepare 3 1/2 cup boiled, riced (or pureed in food processor) potatoes
  2. Make ready 2 eggs
  3. Take 1 1/2 tsp salt
  4. Make ready 2 cup flour
  5. Take to taste ground nutmeg
  6. Prepare 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.

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