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
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
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.
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
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