A historical side dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Serve with spiced meat. (See meats.)
Preserved exactly as written in the original source
Boil some potatoes, let stand until cold; peel and grate
mix with one teaspoon salt, one egg, one cup farina, some brown bread crumbs
add enough flour to make dumplings
boil in salt water about one-half hour
Serve with spiced meat
Modern guidance to help you succeed with this vintage recipe
Cooling the potatoes before grating allows excess moisture to evaporate and the starches to retrograde (recrystallize), creating a firmer texture that prevents gummy dumplings. The combination of egg and farina (cream of wheat) provides both binding protein and additional starch that absorbs moisture, while the flour develops just enough gluten to hold the dumplings together during the lengthy boiling time without falling apart.
The dumpling dough can be prepared up to 4 hours ahead and refrigerated, covered with plastic wrap pressed directly onto the surface. The cooked dumplings can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat by pan-frying in butter until golden and heated through, or steam for 5-7 minutes.
Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, slice and pan-fry in butter over medium heat until crispy on the outside and warmed through, about 3-4 minutes per side. Alternatively, steam for 5-7 minutes. Do not microwave, as this will make them gummy.
AI-generated tips from Chef Cecil's culinary database
The dumpling dough can be prepared up to 4 hours ahead and refrigerated, covered with plastic wrap pressed directly onto the surface. The cooked dumplings can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat by pan-frying in butter until golden and heated through, or steam for 5-7 minutes.
Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, slice and pan-fry in butter over medium heat until crispy on the outside and warmed through, about 3-4 minutes per side. Alternatively, steam for 5-7 minutes. Do not microwave, as this will make them gummy.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
