Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, potato dumplings adapted from the settlement cookbook 1965. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really 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 recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Potato Dumplings adapted from The Settlement Cookbook 1965 is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready 3 1/2 cup boiled, riced (or pureed in food processor) potatoes
- Get 2 eggs
- Prepare 1 1/2 tsp salt
- Prepare 2 cup flour
- Get to taste ground nutmeg
- Take OPTIONAL - sweet pitted plums or pureed apricots
- Make ready TOPPINGS - Sugar, cinnamon, melted butter
I love making and sharing recipes from my family's old cookbooks! 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.
Steps to make Potato Dumplings adapted from The Settlement Cookbook 1965:
- Cool the pureed potatoes.
- Add the eggs, salt, flour and nutmeg.
- Mix and knead lightly until smooth.
- Try boiling 1 dumpling and if it falls apart, add more flour to the rest.
- Shape into 1 long thick roll; cut in small pieces, and roll each piece into a dumpling.
- 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.
- 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.
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. Here is how the way you prepare that. Press a crouton into the center of each and seal dough around it. The dumplings vary from batch to batch.
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