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Plum Dumplings

Country.Chef's picture
  Purple plum 12
  Sugar cube 12
  Ground cinnamon To Taste
  Potatoes 6
  All purpose flour 3 Cup (48 tbs)
  Egg yolk 1
  Butter 1⁄2 Cup (8 tbs)
  Salt 1 Pinch
  Fine dry breadcrumbs 1 Cup (16 tbs)
  Butter 3 Tablespoon

Without completely separating the halves, pit the plums.
Roll sugar cubes in cinnamon.
Replace each pit with a sugar cube.
Boil potatoes in skins until soft.
Peel, mash, and measure quantity.
Place potatoes in a large mixing bowl.
Add an equal amount of flour, the egg yolk, 1/2 cup butter, and salt.
Turn onto a lightly floured board and knead until dough is no longer sticky.
Roll dough out to a thickness of one-quarter inch.
Cut into twelve 4-inch squares and place a plum in the centre of each square.
Bring the four corners of each square together to make a round dumpling and seal each dumpling well; dumplings should be watertight.
Into a large kettle of boiling salted water, drop dumplings a few at a time and cook for 15 minutes.
If any dumplings stick to the bottom of the pot, prod them gently until they rise to the surface.
While dumplings are cooking, in a skillet, brown breadcrumbs in 3 tbsp.butter and keep warm.
Remove dumplings from kettle with a slotted spoon and roll each in breadcrumbs.
Serve hot as a side dish with meat or as a luncheon dish with sour cream or yogurt.

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Plum Dumplings Recipe