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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, potato dumplings adapted from the settlement cookbook 1965. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cook in rapidly boiling, salted water until they rise to the top, then simmer a few minutes longer until cooked through to the center. Drain and pour browned butter over them. In each, place a sweet pitted plum or pitted apricots.

Potato Dumplings adapted from The Settlement Cookbook 1965 is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Potato Dumplings adapted from The Settlement Cookbook 1965 is something that I’ve loved my entire life. They are nice and they look wonderful.

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

Another traditional recipe from my mom's old cookbook. I love making and sharing recipes from my family's old cookbooks! Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float. Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish.

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.

Peel potatoes, then press through a potato ricer onto a clean surface. Gather potatoes while still warm into a mound and make a well in the center. See more ideas about vintage cookbooks, cookbook, cookbook author. Potato dumplings, a staple food in Bavaria. A potato ricer, called a Kartoffelpresse in German.

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