PLUM DUMPLINGS
ingredients:
8-10 medium plums
1 large russet potato
1 egg
1 cup flour
1 t salt
Bread Coating
2 cups plain bread crumbs
3/4 cup granulated sugar
2 T cinnamon
3 T melted butter
Directions:
- Peel and boil potato until fork tender
- While the potato is boiling, put a slit into the plums and remove the pits. If you choose not to remove the pits, be mindful of them when serving
- Mash or use ricer for the potato in a mixing bowl and add egg. Mix well.
- Add flour and mix with wood spoon
- Once it comes together, knead the dough until fully incorporated
- Get a pot of water boiling
- Break off 3T worth of dough and wrap it around each plum, you may need to flour your hands
- Drop uncooked dumplings in the pot of boiling water and boil until they start to float, and keep in the boiling pot for an additional 30 seconds
- In a separate bowl, add bread crumbs, sugar, cinnamon and melted butter and mix well
- Remove plum dumplings from pot and roll them around generously in bread crumb coating
- Serve warm
- I suggest serving with a good vanilla gelato, pecan caramel sauce and some fresh berries
- This is a variation of a recipe by my Oma so please enjoy a touch of European heritage
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