serbian plum dumplings
 
yield: 14 dumplings. 
 
1-1/2 lb.  potatoes (about 5 medium potatoes)
2   eggs, beaten
1 tsp  salt
2 cup  (approximately) flour
1/2 cup  sugar
1 tsp  cinnamon
14 small  purple plums
1/2 stick  butter, melted
1/4 cup  toasted bread crumbs
 
peel potatoes and cut into quarters. boil until tender. cool, then mash 
until smooth. add eggs and salt; mix well. work enough flour into 
potato mixture to make a smooth, firm dough. in a separate bowl mix 
sugar and cinnamon. pit plums and fill each cavity with 1 teaspoon of 
the cinnamon-and-sugar mixture. 
take a piece of dough and pat it into a round cake 2-1/2 inches wide 
and about 1/4 inch thick. put one sugared plum in it, fold the dough 
over the plum, and pinch edges to seal, making a round dumpling. repeat 
with the remaining plums and dough. 
drop dumplings one at a time into a large pot of boiling salted water, 
until water returns to the boil with all dumplings in the pot. boil 
gently for 5 minutes, then turn down heat and simmer for about 15 
minutes longer. scoop out with a slotted spoon and place in serving 
bowl. drizzle with melted butter, sprinkle with bread crumbs, and serve 
hot. 
 
comments 
when my grandmother left serbia in the early 1920s, she brought very 
little with her to the united states. one thing she brought was her 
recipe for plum dumplings. handed down for generations, this is an 
heirloom our family can enjoy as often as we like without diminishing 
its value. 
 
(editor's note: if fresh plums are not available, canned ones may be 
used if well drained and blotted dry. dumplings also may be shaped into 
half-circles and may be prepared ahead, then reheated in hot water or 
the microwave oven.) 
 
source: 
http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=1167 
 
 
-- 
 
(ID: 74881) Mirror: rec.food.recipes: Wed, Feb 9, 2005


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