Recipe of Any-night-of-the-week Potato Dumplings adapted from The Settlement Cookbook 1965

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Steps to Make Quick Potato Dumplings adapted from The Settlement Cookbook 1965. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Potato Dumplings adapted from The Settlement Cookbook 1965, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potato Dumplings adapted from The Settlement Cookbook 1965 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few components. You can have Potato Dumplings adapted from The Settlement Cookbook 1965 using 7 ingredients and 8 steps. Here is how you can achieve it.

Another traditional recipe from my mom's old cookbook.

Ingredients and spices that need to be Make ready to make Potato Dumplings adapted from The Settlement Cookbook 1965:

1. 3 1/2 cup boiled, riced (or pureed in food processor) potatoes
2. 2 eggs
3. 1 1/2 tsp salt
4. 2 cup flour
5. to taste ground nutmeg
6. OPTIONAL - sweet pitted plums or pureed apricots
7. TOPPINGS - Sugar, cinnamon, melted butter

Steps to make 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.

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So that is going to wrap this up for this special food Recipe of Quick Potato Dumplings adapted from The Settlement Cookbook 1965. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!