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Ingredients
- 12 plums
- almond extract
- 12 small lumps of sugar
- 1/3 cup butter
- 2 cups flour
- 2 cups cooked potatoes riced and chilled
- 1 teaspoon salt
- 2 eggs
- 2 tablespoons butter
- 3/4 cup fine dry bread crumbs
Details
Preparation
Step 1
Cut plums just enough to remove pits, keeping fruit as intact as possible.
Sprinkle a drop of almond extract on each lump of sugar.
Push 1 sugar lump into each plum's cavity.
With pastry cutter or two knives, cut butter into flour until it resembles course meal.
Stir in potatoes and salt.
Add eggs and mix thoroughly; use hands to work dough until smooth.
On slightly floured board, roll out dough to 3/4 inch thickness.
Cut into 3 or 4 inch squares depending on size of fruit.
Place a plum on each square.
Moisten edges of dough and fold dough over fruit, pinching edges together.
With floured hands roll dumplings into round balls.
Cook a few at a time in a kettle of gently boiling water (water must continue to boil) for 10-15 minutes, depending on size.
Carefully lift out with slotted spoon and keep warm.
Dip dumplings in melted butter, roll in bread crumbs and sugar.
Serve hot.
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