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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, potato dumplings adapted from the settlement cookbook 1965. It is 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 well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Potato Dumplings adapted from The Settlement Cookbook 1965 is something which I’ve loved my whole life.

To begin with this recipe, we must 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 cook 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. Make ready 2 eggs
  3. Make ready 1 1/2 tsp salt
  4. Get 2 cup flour
  5. Prepare to taste ground nutmeg
  6. Take 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.

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.

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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