Summary: Plum dumplings, a family favorite passed down from my great-grandmother.
- 1 1/2 – 2 dozen damson plums (this will vary with the size of the plums) shopping list
- 4 or 5 medium sized potatoes, peeled and quartered
- 1 egg, beaten
- 4 cups of flour, sifted
- 1 teaspoon salt
- bread crumbs
- butter (I use Earth Balance)
- sugar cubes or 1/2 tsp. granulated sugar for each plum
- cinnamon, or rum or orange liquor (optional)
- Cook the potatoes in salted water until soft. Drain them well and allow them to give off a lot of steam. Mash potatoes while they are still warm and add the flour and salt. Make a well and add the egg. Mix or knead the dough gently until everything is blended.
- Wash the plums and pit them, cutting on only one side to the pit so that they create something like an open clamshell. Form a circle of dough about 4 inches in diameter, or enough to cover your size of plum. Place a sugar cube (or the spoon of sugar and some cinnamon or liquor, if desired) into the center of a plum and fold the dough around the plum to form dumpling. Make sure to pinch the edges tight to seal. You may think that the dough is sticky enough that it doesn’t need to be pinched but those will be the leaky ones. Roll the sealed ball gently in your palms to form a nice sphere.
- Bring a large pot of water to a boil. Salt the water and cook a few dumplings at a time for about 10 minutes. Remove the dumplings with a slotted spoon and drain well but before the surface of the dumplings dries off roll them in breadcrumbs.
- Melt some butter (more is better) in a large skillet over medium heat. Place the dumplings in the skillet and turn them carefully until bread crumbs are brown all over.
- Serve warm, sprinkled with leftover crumbs from skillet.
Number of servings (yield): 9
Photo and recipe adapted from Group Recipes