Yield: 18 dumplings

Prune Plum Dumplings
Memories of Grandma and Grandpa Schield, and times long gone by.
Prep time: 1 hourCook time: 20 MTotal time: 1 H & 20 M
Ingredients:
For the Dumplings
- 5 medium potatoes (peeled, boiled, mashed and cooled)
- 2 large eggs
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 18 damson or Italian prune plums (washed and pitted)
- 4 tablespoons (1/2 stick) butter
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 1/2 cup small curd cottage cheese per serving
Instructions:
- Peel and boil potatoes for 25 minutes or so until they are soft in slightly salted water.
- Allow them to cool enough to handle - or run through a ricer.
- Combine eggs and salt, adding to the cooled mashed potatoes and mix. Start adding the flour and work with your hands until a soft dough begins to form - you may or may not use all of the flour listed.
- Cover dough ball and rest for 30 minutes.
- In a large bowl, combine the cooled mashed potatoes, eggs, and salt. When well combined, add flour and mix until a soft dough forms. Cover the dough with plastic wrap and let it rest for 30 minutes.
- Roll the prepared dough onto a lightly floured surface till the dough is about 1/4 inch thick. Cut into squares and begin to wrap the dough around the dumpling.
- Our family never pitted beforehand, as it's easier to keep the dough dry when wrapping, and the pit can be removed when serving.
- If you need to moisten the dough to seal, use your finger dipped in water. It should not be necessary and any holes can be pinched together and held for a moment.
- When dumplings are rolled, bring a large pot of water to boil. Using a spoon, gently lower the dumplings into the water and count 15-20 before adding the next. Stir gently to keep the dumplings from sticking to the bottom. Gently simmer until the plums begin to float and cook for around 20 minutes.
- Using a slotted spoon, lift and let drip for a moment, the cooked dumpling, then add to a plate that has had the cottage cheese spread on it.
- Place dumpling in the center, drizzle with melted butter and cinnamon and sugar.
- Eat till your hearts content.
All Images copyright Janet S Grey
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