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Potato Dumplings adapted from The Settlement Cookbook 1965
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Chef :
Leah ElliasPotato Dumplings adapted from The Settlement Cookbook 1965
Another traditional recipe from my mom's old cookbook.
Cooking instructions
* Step 1
Cool the pureed potatoes.
* Step 2
Add the eggs, salt, flour and nutmeg.
* Step 3
Mix and knead lightly until smooth.
* Step 4
Try boiling 1 dumpling and if it falls apart, add more flour to the rest.
* Step 5
Shape into 1 long thick roll; cut in small pieces, and roll each piece into a dumpling.
* Step 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.
* Step 7
Drain and pour browned butter over them.
* Step 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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