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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, potato dumplings adapted from the settlement cookbook 1965. One of my favorites. This time, 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 on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Potato Dumplings adapted from The Settlement Cookbook 1965 is something that I have loved my whole life.

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.

To begin with this recipe, we have to 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 cook 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. Get 2 eggs
  3. Prepare 1 1/2 tsp salt
  4. Get 2 cup flour
  5. Make ready to taste ground nutmeg
  6. Prepare OPTIONAL - sweet pitted plums or pureed apricots
  7. Take TOPPINGS - Sugar, cinnamon, melted butter

Stir in the eggs and flour. Book digitized by Google from the library of Harvard University and uploaded to the Internet Archive by user tpb. This recipe is adapted from The Dumpling Galaxy Cookbook. Roll from the edge of each dough disk to its center, rotating the disk between rolls.

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.

Dip the dumplings into the flour to coat generously. Bring a large saucepan of lightly salted water to a boil over high heat. With a slotted spoon, gently add the dumplings to the water. 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’s going to wrap it up for this exceptional food potato dumplings adapted from the settlement cookbook 1965 recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!