Plum dumplings

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      Once a year I make plum dumplings using the Italian "prune plums". Small plums work best and I like to keep the dough layer as thin as possible.

      2.5 lbs russet potatoes boiled barely tender
      2 heaping tablespoons soft butter
      2 cups AP flour
      1 egg
      pinch of salt

      Cinnamon sugar made with brown sugar and a touch of cinnamon.

      6 tablespoons butter
      3 cups panko bread crumbs
      1/2 cup finely chopped walnuts
      1/4 to 1/2 cup brown sugar

      18 small plums room temp.

      Drain potatoes and let cool. Grate finely. Add butter and egg and mix well. Add most of the flour and knead lightly. Add enough additional flour to get a sticky dough. Do not overwork. Chill for 30 minutes or overnight.

      Melt butter in a pan and add the panko bread crumbs, walnuts and sugar. Stir often until crumbs are golden and crunchy.

      Put a large pot of water up to boil.

      Pit the plums. Dry with a paper towel if the juice runs. Place a bit of cinnamon sugar in the middle of the plum. Take a handful of dough and roll or pat to 1/4 -1/2 inch thick. Cut a two or three inch square of dough (depends on the size of the plum) Pat, fold, pinch the dough to completely cover the plum making sure all seams are sealed. Make about six and drop one at a time into the pot of water. Stir gently to make sure the dumpling does not stick to bottom of pot. Simmer until dumpling floats. Remove with a slotted spoon, drain well and place in bread crumbs right away or crumbs won't stick. Coat completely, remove to plate. Repeat with remaining plums. Leftover dumplings can be cut in half and warmed in a buttered pan.

      Leftover bread crumbs make a great yogurt topping. Leftover dough can be rolled into half inch thick logs and cut into small bits and cooked as gnocchi.

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      • This topic was modified 1 year, 8 months ago by Janiebakes.
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