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 will show you a way to prepare a distinctive dish, potato dumplings adapted from the settlement cookbook 1965. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Potato Dumplings adapted from The Settlement Cookbook 1965 is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Potato Dumplings adapted from The Settlement Cookbook 1965 is something which I’ve loved my whole life. They’re nice and they look fantastic.

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.

To get started with this particular 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 that.

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. Make ready 2 cup flour
  5. Make ready to taste ground nutmeg
  6. Make ready OPTIONAL - sweet pitted plums or pureed apricots
  7. Take 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.

German Potato Dumplings, aka Kartoffelklöße or Kartoffelknödel, bring back great memories of my Mutti's Sunday dinners. Her recipe used cooked potatoes to create a traditional dumpling that goes well with almost any meat and gravy. I found this recipe, the one I've added below, in my Mutti's handwritten cookbook. Press a crouton into the center of each and seal dough around it. The dumplings vary from batch to batch.

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