Recipe: Perfect Potato Dumplings adapted from The Settlement Cookbook 1965

Recipe: Perfect Potato Dumplings adapted from The Settlement Cookbook 1965 Delicious, fresh and tasty.

Potato Dumplings adapted from The Settlement Cookbook 1965. Amazing side dish that goes well with many dishes, for example spinach sauce recipe. German potato dumplings can be made with both cooked potatoes and half-raw grated potatoes. The results will vary in consistency.

On day one cook and rice potatoes and put in the refrigerator.

On the second day mix thoroughly with the remaining ingredients.

In a mixing bowl, mix together potato flakes, water and salt.

You can have Potato Dumplings adapted from The Settlement Cookbook 1965 using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Potato Dumplings adapted from The Settlement Cookbook 1965

1. Prepare 3 1/2 cup of boiled, riced (or pureed in food processor) potatoes.

2. You need 2 of eggs.

3. It’s 1 1/2 tsp of salt.

4. Prepare 2 cup of flour.

5. Prepare to taste of ground nutmeg.

6. It’s of OPTIONAL - sweet pitted plums or pureed apricots.

7. You need of TOPPINGS - Sugar, cinnamon, melted butter.

Stir in the eggs and flour.

Book digitized by Google from the library of Harvard University and uploaded to the Internet Archive by user tpb.

This recipe is adapted from The Dumpling Galaxy Cookbook.

Roll from the edge of each dough disk to its center, rotating the disk between rolls.

Potato Dumplings adapted from The Settlement Cookbook 1965 instructions

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..

Dip the dumplings into the flour to coat generously.

Bring a large saucepan of lightly salted water to a boil over high heat.

With a slotted spoon, gently add the dumplings to the water.

Kartupelu Pelmeni or Latvina potato dumplings are stuffed with bacon and onion and then fried.

I spotted this recipe in a Latvian cookbook I have.