Dessert Recipes
Fresh Plum Dumplings
Ingredients
- 6 medium potatoes
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 eggs
- 1/2 cup butter, divided
- 18 small fresh plums, pitted (Italian prunes)
- 1/2 teaspoon sugar and cinnamon mixture
- 3/4 cup dry bread crumbs
Instructions
- Cook potatoes in jackets in salted water until done; drain, peel and force through ricer. Cool.
- Measure, loosely, 3 cups riced potatoes in large bowl.
- Mix in flour, salt and eggs and work dough together with floured hands.
- Beat in 5 tablespoons melted butter, one tablespoon at a time; then continue to work dough until smooth.
Set aside for 20 minutes.
- Roll out dough 1/4 inch thick on floured board and cut into 3 or 4 squares. Flour hands; put a square of dough in left palm. Put a plum in middle with sugar sprinkled in pit cavity. Pinch the dumpling closed and roll into round smooth ball. Put pinched side up on floured board.
- Cook just before serving.
- Drop 1 at a time in boiling water, salted. Do not crowd pot. Cook for 15 minutes uncovered after they rise to top.
- While boiling dumplings, brown bread crumbs in remaining butter. Lift dumplings with slotted spoon and cover with browned bread crumbs.