Potato Plum Dumplings
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
45
Sourness
48
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
4 large
Russet Potatoes1 tsp
Salt1 cup
Butter (melted)1 cup
Farina1 cup
White Sugar1 cup
Bread Crumb (dry)Directions:
1
Scrub potatoes, and place them into a large pot with enough water to cover
2
Bring to a boil, and cook until tender, about 40 minutes
3
Drain, and cool
4
When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl
5
Set aside to cool
6
This part of the process can be done as much as one day in advance
7
In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended
8
Gradually stir in the farina, and then the flour
9
If dough is still wet, more flour can be mixed in
10
Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes
11
Split open each plum where it cracks, and remove the pit
12
Replace each pit with a sugar cube, and close
13
On a floured surface, roll out the dough to 1/4 inch thickness
14
Cut into twelve 3 inch squares
15
Place one plum into each square, and bring the corners around to the top
16
Pinch together all of the seams to seal
17
Bring a large pot of water to a slow boil
18
Place about 4 dumplings into the water at a time
19
Once they float to the surface, continue to cook them for about 5 more minutes
20
Transfer cooked dumplings to a covered bowl, and keep warm
21
Melt the remaining 1/2 cup of butter in a small skillet over medium heat
22
Stir in bread crumbs, and 1/4 cup of sugar
23
Continue to cook and stir until browned
24
Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated
25
To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired