Amazing side dish that goes well with many dishes, for example spinach sauce recipe.
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Ingredients of Potato Dumplings adapted from The Settlement Cookbook 1965
- Prepare 3 1/2 cup of boiled, riced (or pureed in food processor) potatoes.
- Prepare 2 of eggs.
- Prepare 1 1/2 tsp of salt.
- Prepare 2 cup of flour.
- It's to taste of ground nutmeg.
- It's of OPTIONAL - sweet pitted plums or pureed apricots.
- It's of TOPPINGS - Sugar, cinnamon, melted butter.
Potato Dumplings adapted from The Settlement Cookbook 1965 step by step
- 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..
Although the ingredients to this recipe don't give the impression that these dumplings are hard to make, the preparation process is fairly involved and takes some practice. Carefully drain the vinegar water from the bowl leaving only the settled starch. 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. To make the potato dough, cook the potatoes in a large saucepan of boiling salted water until tender but still intact (or they will absorb too much water).
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