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Plum Dumplings Czechoslovakian
Ingredients
- Butter
- 2 Large eggs
- 1/4 teaspoon salt
- 2 c. sifted all-purpose flour
- 2 c. boiled potatoes rices or possibly mashed
- 12-15 plums, the little blue plums are best for this, pitted (Italian plums (you could use any plums or possibly peaches)
- 12-15 blanched almonds
- 1/4 c. cinnamon & sugar mixed
- 1 c. fine bread crumbs
Directions
- Cream 2 Tbsp. butter till soft. Beat in Large eggs and salt. Gradually beat in flour and riced potatoes, beating well after each addition. Dough should be stiff sufficient to knead thoroughly.
- On floured board roll out dough to 1/4 inch thickness. Cut in 3 inch squares. Stuff each plum with 1 almond lay 1 plum on each square of dough, sprinkle with a little cinnamon and sugar. Fold dough edges over plum encasing it completely. Shape with hands into balls.
- Drop dumpling into gently boiling salted water. Simmer covered for about 10 min. Test for doneness by removing 1 dumpling and tearing it apart. Remove dumplings. Brown bread crumbs in 1/3 c. warm butter. Roll dumplings in buttered bred crumbs. Sprinkle with cinnamon and sugar. Eat warm or possibly cool. Better warm.
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