Plum Dumplings (German)
1 lb boiled potatoes
11/4 cups flour
1 egg
Pinch salt
2 lb halved, small pitted Italian plumbs (very firm)
2 tbsp butter
1 cup fresh breadcrumbs
2 tbsp cinnamon
2 tbsp sugar
Squeeze potatoes through ricer or mash.
Add flour and salt and knead.
Make a well in center of flour mixture.
Add eggs and slowly incorporate creating a dough.
Knead dough until soft and pliable.
Flour a hard surface and roll dough to a ½ inch
thickness.
Cut into 2 inch squares.
Place ½ plum in center of square.
Fill the depression in the plum with sugar.
Bring edges together and seal tightly.
Drop dumplings in a large pot of simmering water.
Cook until dumplings float, approximately 20-30
minutes.
Remove with slotted spoon.
Lightly fry breadcrumbs in butter in a large skillet.
Roll dumplings in crumbs to cover and sprinkle with
cinnamon and sugar.
Serve hot.
*Do not crowd dumplings when boiling!
Jewish/Eastern European Recipes