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
POLISH PLUM DUMPLINGS
These were a great favourite of mine as a child; after all, how often did we get to have something yummy with fruit for a main course? I make them in late summer when fresh prune plums are plentiful but they can also be made with apricots. Please note that the time required for the dough to rest is included in the cooking time.
Provided by Irmgard
Categories Dessert
Time 1h
Yield 24 dumplings
Number Of Ingredients 6
Steps:
- Wash fruit in cold water and dry thoroughly; set aside until ready to use.
- Combine flour, melted butter, egg yolks, salt and enough milk to make a soft dough that pulls.
- Cover and let stand about half an hour.
- Roll out thinly on a floured board, cut into 24 small squares and wrap a plum in each.
- Cook in boiling salted water for about 10 minutes; cooked dumplings will float to the top.
- Drain and serve sprinkled with sugar, cinnamon and melted butter.
Nutrition Facts : Calories 83.1, Fat 1.5, SaturatedFat 0.7, Cholesterol 18.4, Sodium 57.7, Carbohydrate 16, Fiber 1.2, Sugar 6.6, Protein 2.1
HUNGARIAN PLUM DUMPLINGS
Provided by Ruth Cousineau
Categories Potato Dessert Plum Walnut Summer Boil Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 (dessert) servings
Number Of Ingredients 14
Steps:
- Cook potatoes for dough:
- Cover potatoes with salted cold water (1 tablespoon salt for 2 quarts water) in a large saucepan and simmer until tender, about 40 minutes. Drain potatoes and, when cool enough to handle, peel. Force warm potatoes through ricer into a shallow baking pan and spread out to cool completely.
- Make crumb mixture while potatoes cook:
- Heat 2 tablespoons butter in a 12-inch nonstick skillet over medium heat until foam subsides, then cook bread crumbs and walnuts, stirring frequently, until crumbs are golden and crisp, about 5 minutes. Cool completely. Transfer to a bowl, then stir in 1/4 cup sugar and 1/2 teaspoon cinnamon.
- Make dough:
- Transfer cooled potatoes to a bowl and stir in flour, salt, softened butter, and yolks until a dough forms. Knead on a well-floured surface just until smooth, about 1 minute (dough will be soft). Cut dough in half and let stand, uncovered, 15 minutes. Roll out half of dough on floured surface with a floured rolling pin into a 10-inch round (1/8 inch thick) and cut out 6 rounds with cutter, reserving scraps.
- Make filling and assemble dumplings:
- Melt 1 1/2 tablespoons butter, then stir together with plums and remaining 3 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl.
- Place 1 dough round in center of your hand. Put 1 tablespoon filling in center of round, then fold round in half, forming a semicircle, and pinch edges to seal. Gently form into a ball and gently roll between your palms until smooth. Transfer dumpling to a wax-paper-lined tray. Repeat with remaining 5 dough rounds, then make more dumplings with remaining dough, rerolling scraps.
- Cook and coat dumplings:
- Cook dumplings in a pasta pot of boiling lightly salted water (1 tablespoon salt for 5 quarts water) and simmer, uncovered, until dough is firm to the touch, about 12 minutes. While dumplings cook, melt remaining 4 1/2 tablespoons butter in cleaned 12-inch nonstick skillet over medium-low heat. Gently transfer cooked dumplings with a slotted spoon to skillet, spooning butter over them to coat. Transfer dumplings to a platter and sprinkle with half of crumb mixture. Serve immediately, with remaining crumb mixture on the side.
MOM'S CZECH PLUM DUMPLINGS
Steps:
- 1)Bake potatoes and rice on a board that has been lightly floured. Cover riced potatoes with clean cloth until cooled. 2)Sprinkle cooled potatoes with cr of wheat, flour and beaten egg. 3)Combine and knead till blended. 4)Roll dough into a fairly med to lg roll and slice off pieces. 5)Insert a plum into the center and completely seal. 6)Roll dumpling in flour and set aside intil water boils. 7)Drop dumplings into boiling water, simmer until dumplings float to the top, approx. 15-20 mins. To serve: Cut open dumpling and drizzle with melted butter and sprinkle with sugar.
POTATO-PLUM DUMPLINGS
Make and share this Potato-Plum Dumplings recipe from Food.com.
Provided by Nancy Van Ess
Categories Potato
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Scrub potatoes well but do not peel.
- In a saucepan combine potatoes and water to cover and bring to a boil.
- Cook until potatoes are tender when pierced with a fork (about 40 minutes); drain.
- When potatoes are cool enough to handle, peel and, while still warm, press through a potato ricer into a large mixing bowl.
- Let cool.
- Add salt, eggs, and the 1 tablespoon butter to potatoes and mix well.
- Gradually mix in the 1 cup flour and farina until dough is easy to work, adding more flour if it is too wet. Turn dough out onto a floured board and knead well until smooth and fairly soft (5 to 10 minutes). With your hands form dough into a large sausage-shaped roll.
- Cut roll into 12 to 16 equal pieces.
- Cut open plums and remove pits.
- Replace each pit with a sugar cube and re-form plum.
- With a floured rolling pin, roll out each dough piece into a 3-inch square 1/4 to 1/3 inch thick.
- Place 1 plum in center of each square. Bring up corners of square to enclose plum completely; no part of plum must be exposed.
- Pinch dough edges together firmly so that dumpling doesn't break open during cooking.
- Meanwhile, fill a large saucepan with water and bring to a boil over high heat. Drop in dumplings, being careful not to crowd pan, and boil gently, stirring occasionally.
- Do not boil too hard or dumplings may split open.
- Once dumplings rise to surface, cook until tender (5 to 10 minutes total cooking time, depending on intensity of boil). With a slotted utensil carefully remove dumplings one at a time to a heated bowl; cover tightly to keep warm.
- Repeat with remaining dumplings.While dumplings are cooking melt the 1/2 cup butter in a small skillet over medium heat. Add bread crumbs and cook, stirring, until browned.
- Turn out onto a flat plate. Roll hot dumplings in browned bread crumbs to coat completely and serve immediately.
- Variations: Potato Noodles - Omit plums and sugar cubes.
- Prepare dough as directed, but roll with your palms to form 2 or more sausage-shaped rolls about 1/2 inch in diameter.
- Cut rolls into 2-inch lengths.
- Fill a large saucepan with salted water and bring to a boil over high heat. Drop in noodles and cook until tender (5 to 10 minutes). Drain and roll in breads crumbs as directed for dumplings.
- Dessert Potato Noodles Prepare Potato Noodles and roll in bread crumbs as directed.
- Sprinkle with ground cinnamon and sugar to taste. Yield: 14 servings.
Nutrition Facts : Calories 270.6, Fat 8.9, SaturatedFat 5.1, Cholesterol 46.2, Sodium 221.4, Carbohydrate 43.1, Fiber 3.9, Sugar 10.2, Protein 5.8
More about "plum dumplings recipes"
PLUM DUMPLINGS – STEP BY STEP » LITTLE VIENNA
From lilvienna.com
Estimated Reading Time 7 mins
HUNGARIAN PLUM DUMPLINGS (SZILVAS GOMBOC) RECIPE
From thespruceeats.com
4.3/5 (110)Total Time 1 hr 55 minsCuisine Eastern EuropeanCalories 296 per serving
PLUM DUMPLINGS - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
KNEDLE: BALKAN PLUM DUMPLINGS - BALKAN LUNCH BOX
From balkanlunchbox.com
DELICIOUS ROMANIAN DESSERTS YOU SHOULD TRY: PLUM …
From uncover-romania.com
KNEDLE: POLISH PLUM DUMPLINGS [RECIPE!] | POLONIST
From polonist.com
HUNGARIAN PLUM DUMPLINGS RECIPE - SZILVáSGOMBóC
From budapestcookingclass.com
SLOVENIAN RECIPE OF THE WEEK: PLUM DUMPLINGS
From total-slovenia-news.com
29 INDULGENT PLUM RECIPES - WHAT TO DO WITH PLUMS
From morningchores.com
GERMAN PLUM DUMPLINGS (ZWETSCHGENKNOEDEL) RECIPE
From thespruceeats.com
4.3/5 (24)Total Time 1 hr 44 minsCategory Dessert, Entree, DinnerCalories 617 per serving
20 BEST PLUM DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
PLUM PUFF DUMPLINGS RECIPE - DELISH
From delish.com
PLUM DUMPLINGS, TRADITIONAL RECIPE - CHERRY'S COOKING CHARMS
From cherryscookingcharms.com
HUNGARIAN PLUM DUMPLINGS RECIPE - MYLITTLEHUNGARY
From mylittlehungary.com
POTATO PLUM DUMPLINGS | SO DELICIOUS
From sodelicious.recipes
CROATIAN PLUM DUMPLINGS RECIPE (KNEDLE SA ŠLJIVAMA) - CHASING …
From chasingthedonkey.com
ROMANIAN PLUM DUMPLINGS RECIPE - CHEF'S PENCIL
From chefspencil.com
BEST PLUM DUMPLINGS (HOW TO MAKE ZWETSCHGENKNöDEL)
From mydinner.co.uk
TRADITIONAL PLUM DUMPLINGS RECIPE | DUMPLINGS FILLED WITH PLUMS
From theomaway.com
HUNGARIAN PLUM DUMPLINGS (SZILVAS GOMBOC) - COOKING THE GLOBE
From cookingtheglobe.com
PLUM DUMPLINGS (GALUSTE CU PRUNE) - JO COOKS
From jocooks.com
CZECH FRUIT DUMPLINGS RECIPE BY SARA CLEVERING - HONEST COOKING
From honestcooking.com
PLUM PUFF DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
POTATO DRY PLUM DUMPLINGS - GOMBOTI CU PRUNE DESHIDRATATE
From homecookingadventure.com
PLUM DUMPLINGS RECIPE | EAT SMARTER USA
From eatsmarter.com
POLISH PLUM DUMPLINGS (KNEDLE ZE śLIWKAMI) - EVERYDAY DELICIOUS
From everyday-delicious.com
GERMAN PLUM DUMPLINGS (ZWETSCHGENKNöDEL) - ESTER KOCHT
From esterkocht.com
TASTY POTATO PLUM DUMPLINGS RECIPE [VIDEO] | ALL THAT'S JAS
From all-thats-jas.com
PLUM DUMPLINGS RECIPE - MAKEBREAD
From makebread.com.au
PLUM DUMPLINGS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PLUM DUMPLINGS WITH POPPY SEEDS - COOK LIKE CZECHS
From cooklikeczechs.com
RECIPE FOR ZWETSCHKENKNOEDEL HOW TO MAKE THEM - AUSTRIA
From austria.info
BEST PLUM DUMPLINGS RECIPE - HOW TO MAKE HUNGARIAN DUMPLINGS
From food52.com
VEGAN PLUM DUMPLINGS (POSNE KNEDLE SA ŠLJIVAMA) - HEARTFUL TABLE
From heartfultable.com
PLUM PUFF DUMPLINGS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
PIN ON HOLIDAY RECIPES - PINTEREST
From pinterest.ca
POLISH POTATO PLUM DUMPLINGS (KNEDLE ZE śLIWKAMI)
From polishhousewife.com
PLUM DUMPLINGS WITH VANILLA SAUCE - ROMANDIAN MASALA
From romandianmasala.com
PLUM DUMPLINGS - CZECHOSLOVAKIAN - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love