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

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, potato dumplings adapted from the settlement cookbook 1965. It is 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 on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Potato Dumplings adapted from The Settlement Cookbook 1965 is something which I’ve loved my whole life. They’re fine and they look wonderful.

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 particular recipe, we have to first prepare a few components. You can cook potato dumplings adapted from the settlement cookbook 1965 using 7 ingredients and 8 steps. Here is how you can achieve that.

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

On the second day mix thoroughly with the remaining ingredients. In a mixing bowl, mix together potato flakes, water and salt. Stir in the eggs and flour. This recipe is adapted from The Dumpling Galaxy Cookbook.

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.

Roll from the edge of each dough disk to its center, rotating the disk between rolls. 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. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your.

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