PLUM DUMPLINGS
Special meals call for elegant desserts like this. Sweet plums are halved then tucked inside a pretty pastry pocket.-Martha Voss, Dickinson, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and egg just until blended. Divide into six portions. , On a lightly floured surface, pat each portion of dough into a 5-in. circle. Place a plum half on each circle. Gently bring up corners of dough to center; pinch edges to seal. , In a Dutch oven, bring water and butter to a boil. Carefully add dumplings. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean. Serve warm with pan juices, melted butter and cinnamon-sugar.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 175mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
PLUM DUMPLINGS
This recipe came from Istria in the former Yugoslavia. It can be an entree (our favorite) or side dish. I have fond memories of helping my mother make large batches of these and freezing them for the winter. They are still one of my favorite meals and my children (now grown up) still look forward to these any time I make them.
Provided by Cyndi K.
Categories Desserts
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- To pit the plums, slice them almost in half, open, and remove pit. Place about 1/3 teaspoon of sugar in the hollow of each plum; close the plum, and place in a bowl. Set aside.
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender. Drain. When cool enough to handle, mash potatoes with a fork or potato masher. You will need 1 cup of mashed potatoes. Set aside, and keep warm.
- To make the dough, sift the flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth.
- When dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum in the center. Place another piece of dough on top, and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking.
- To cook, bring a deep pot of salted water to boil. Place dumplings in water, and boil gently for about 10 minutes.
- Meanwhile, to make the sauce, melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce.
- When dumplings are done, remove them from boiling water, and place them in the frying pan, and turn to coat the dumplings. Serve hot with extra sauce poured over them.
Nutrition Facts : Calories 518.6 calories, Carbohydrate 94.3 g, Cholesterol 85.9 mg, Fat 14.1 g, Fiber 4.9 g, Protein 7.2 g, SaturatedFat 7.1 g, Sodium 236.1 mg, Sugar 53.4 g
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.
Provided by LINDA MCLEAN
Categories World Cuisine Recipes European Austrian
Time 2h55m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 53 g, Cholesterol 53.9 mg, Fat 10.4 g, Fiber 4.4 g, Protein 6.8 g, SaturatedFat 5.9 g, Sodium 243.5 mg, Sugar 14.8 g
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