Plum Dumplings
Potato Plum Dumplings
Serbian Plum Dumplings
Plum Dumplings
(Zwetschgenknoedel)
For the dough:
About 4 medium potatoes (400 grams)
2 tablespoons butter
1 cup all-purpose flour, plus more for flouring board
1 large egg
1/4 cup farina, such as uncooked Cream of Wheat
Salt, to taste
For the filling:
Fresh plums, pitted, cut in half if large, as desired
Granulated sugar, to taste
For the topping:
About 2 tablespoons butter
Fine dry bread crumbs, to taste
Ground cinnamon (optional)
Granulated sugar (optional)
Cook the unpeeled potatoes in boiling water to cover until done. While
the potatoes still are warm, peel and mash. Add 2 tablespoons butter, 1
cup flour, the egg, farina and salt, and work into a smooth dough.
Roll out on a floured board and cut into 3- or 4-inch squares about
1/8-inch thick. Place a plum in a square and add sugar to taste. Using
floured hands, close the dough over the plum and form into a dumpling.
Pour enough water into a pot to cover the dumplings and bring to a
boil. Add salt to taste. When the water returns to a boil -- if it is
not hot enough, the dumplings will stick to the pot -- add the
dumplings and cook for about 15 minutes. The dumplings will rise to the
top. Melt about 2 tablespoons butter and roast the bread crumbs. Strain
the
dumplings and either roll in the bread crumbs or pour the bread crumbs
over the dumplings.
If desired, sprinkle with cinnamon and sugar.
Source:
http://www.pittsburghlive.com/x/style/fooddrink/recipeexchange/s_248779.html
Potato Plum Dumplings
"Sweet dark plums are wrapped in a potato dough, and boiled before
rolling in sweetened toasted bread crumbs. My Austrian grandmother made
these delicious dessert dumplings for us every fall. These take some
time to make, but to me, they're well worth the effort."
yield: 12 dumplings.
4 large russet potatoes
1/2 teaspoon salt
1 tablespoon butter, softened
2 eggs, beaten
1/4 cup farina
1 cup all-purpose flour, or as needed
12 Italian prune plums
12 cubes white sugar
1/2 cup butter, melted
1/4 cup white sugar
1 cup dry bread crumbs
additional melted butter and sugar for garnish (optional)
Scrub potatoes, and place them into a large pot with enough water to
cover. bring to a boil, and cook until tender, about 40 minutes. Drain,
and cool. When potatoes are cool enough to handle, peel, and press
through a ricer into a large bowl. Set aside to cool. This part of the
process can be done as much as one day in advance.
In a large bowl, mix together the prepared potatoes, salt, egg, and 1
tablespoon of butter until well blended. Gradually stir in the farina,
and then the flour. If dough is still wet, more flour can be mixed in.
Turn dough out onto a floured surface, and knead until smooth, about 5
to 10 minutes.
Split open each plum where it cracks, and remove the pit. Replace each
pit with a sugar cube, and close.
On a floured surface, roll out the dough to 1/4 inch thickness. Cut
into twelve 3 inch squares. Place one plum into each square, and bring
the corners around to the top. Pinch together all of the seams to seal.
Bring a large pot of water to a slow boil. Place about 4 dumplings into
the water at a time. Once they float to the surface, continue to cook
them for about 5 more minutes. Transfer cooked dumplings to a covered
bowl, and keep warm.
Melt the remaining 1/2 cup of butter in a small skillet over medium
heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and
stir until browned. Remove the bread crumbs to a plate, and roll warm
dumplings in the mixture until entirely coated. To serve, place a
dumpling or two on a plate, sprinkle with a little sugar and a little
extra melted butter, if desired.
Source: http://dessert.allrecipes.com/az/PttPlmDmplings.asp
Serbian Plum Dumplings
Yield: 14 dumplings.
1-1/2 pounds potatoes (about 5 medium potatoes)
2 eggs, beaten
1 teaspoon salt
2 cups (approximately) flour
1/2 cup sugar
1 teaspoon cinnamon
14 small purple plums
1/2 stick butter, melted
1/4 cup toasted bread crumbs
Peel potatoes and cut into quarters. Boil until tender. Cool, then mash
until smooth. Add eggs and salt; mix well. Work enough flour into
potato mixture to make a smooth, firm dough. In a separate bowl mix
sugar and cinnamon. Pit plums and fill each cavity with 1 teaspoon of
the cinnamon-and-sugar mixture.
Take a piece of dough and pat it into a round cake 2-1/2 inches wide
and about 1/4 inch thick. Put one sugared plum in it, fold the dough
over the plum, and pinch edges to seal, making a round dumpling. Repeat
with the remaining plums and dough.
Drop dumplings one at a time into a large pot of boiling salted water,
until water returns to the boil with all dumplings in the pot. Boil
gently for 5 minutes, then turn down heat and simmer for about 15
minutes longer. Scoop out with a slotted spoon and place in serving
bowl. Drizzle with melted butter, sprinkle with bread crumbs, and serve
hot.
Comments
When my grandmother left Serbia in the early 1920s, she brought very
little with her to the United States. One thing she brought was her
recipe for plum dumplings. Handed down for generations, this is an
heirloom our family can enjoy as often as we like without diminishing
its value.
(Editor's Note: If fresh plums are not available, canned ones may be
used if well drained and blotted dry. Dumplings also may be shaped into
half-circles and may be prepared ahead, then reheated in hot water or
the microwave oven.)
Source:
http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=1167
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