Plum Dumplings
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Butter1 cup
Bread Crumb (dry)4 large
Russet Potatoes (peeled)2 cups
All-Purpose Flour1
Egg1 pinch
Salt16 tsps
White Sugar (divided)Directions:
1
Melt 3 tablespoons of butter in a skillet over medium-low heat, cook and stir the bread crumbs until golden brown and fragrant, about 2 minutes
2
Set the crumbs aside
3
Place potatoes in a pot of water over medium heat, and boil until tender, 20 to 30 minutes
4
Drain the potatoes, and allow to cool for several minutes to dry out; then squeeze the potatoes through a potato ricer into a bowl
5
Place 1 tablespoon of butter into the potatoes, and allow to melt, then mix in the flour until thoroughly combined
6
Mix in egg and salt
7
Turn the mixture out onto a generously floured work surface, and knead until the dough is soft and no longer sticky, about 10 minutes
8
Divide the dough into quarters, and subdivide each quarter into fourths to make 16 portions
9
Roll each portion into a ball, and roll the ball out on a floured work surface until it forms a circle about 3 1/2 inches in diameter
10
Place a pitted plum into the center of the dough circle, and spoon a teaspoon of sugar into the plum
11
Roll and pinch the dough around the plum to seal
12
Repeat with the remaining dough to make 16 dumplings
13
Bring a pot of lightly salted water to a boil over medium heat, and drop the dumplings into the boiling water
14
Stir gently to loosen any dumplings that stick to the bottom
15
Allow the dumplings to rise to the top, then boil for 5 more minutes
16
Gently remove dumplings with a slotted spoon, and roll in the toasted bread crumbs to serve
17
Any remaining dough can be rolled into plain dumplings, boiled, and rolled in crumbs