Best 4 Potato Plum Dumplings Recipes

POTATO-PLUM DUMPLINGS

Steps:

• Scrub potatoes well but do not peel.
• In a saucepan combine potatoes and water to cover and bring to a boil.
• Cook until potatoes are tender when pierced with a fork (about 40 minutes); drain.
• When potatoes are cool enough to handle, peel and, while still warm, press through a potato ricer into a large mixing bowl.
• Let cool.
• Add salt, eggs, and the 1 tablespoon butter to potatoes and mix well.
• Gradually mix in the 1 cup flour and farina until dough is easy to work, adding more flour if it is too wet. Turn dough out onto a floured board and knead well until smooth and fairly soft (5 to 10 minutes). With your hands form dough into a large sausage-shaped roll.
• Cut roll into 12 to 16 equal pieces.
• Cut open plums and remove pits.
• Replace each pit with a sugar cube and re-form plum.
• With a floured rolling pin, roll out each dough piece into a 3-inch square 1/4 to 1/3 inch thick.
• Place 1 plum in center of each square. Bring up corners of square to enclose plum completely; no part of plum must be exposed.
• Pinch dough edges together firmly so that dumpling doesn't break open during cooking.
• Meanwhile, fill a large saucepan with water and bring to a boil over high heat. Drop in dumplings, being careful not to crowd pan, and boil gently, stirring occasionally.
• Do not boil too hard or dumplings may split open.
• Once dumplings rise to surface, cook until tender (5 to 10 minutes total cooking time, depending on intensity of boil). With a slotted utensil carefully remove dumplings one at a time to a heated bowl; cover tightly to keep warm.
• Repeat with remaining dumplings.While dumplings are cooking melt the 1/2 cup butter in a small skillet over medium heat. Add bread crumbs and cook, stirring, until browned.
• Turn out onto a flat plate. Roll hot dumplings in browned bread crumbs to coat completely and serve immediately.
• Variations: Potato Noodles - Omit plums and sugar cubes.
• Prepare dough as directed, but roll with your palms to form 2 or more sausage-shaped rolls about 1/2 inch in diameter.
• Cut rolls into 2-inch lengths.
• Fill a large saucepan with salted water and bring to a boil over high heat. Drop in noodles and cook until tender (5 to 10 minutes). Drain and roll in breads crumbs as directed for dumplings.
• Dessert Potato Noodles Prepare Potato Noodles and roll in bread crumbs as directed.
• Sprinkle with ground cinnamon and sugar to taste. Yield: 14 servings.

POTATO PLUM DUMPLINGS

Steps:

• Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
• In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
• Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
• On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.
• Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
• Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

PLUM DUMPLINGS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and egg just until blended. Divide into six portions. , On a lightly floured surface, pat each portion of dough into a 5-in. circle. Place a plum half on each circle. Gently bring up corners of dough to center; pinch edges to seal. , In a Dutch oven, bring water and butter to a boil. Carefully add dumplings. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean. Serve warm with pan juices, melted butter and cinnamon-sugar.

POLISH PLUM DUMPLINGS

Steps:

• Wash fruit in cold water and dry thoroughly; set aside until ready to use.
• Combine flour, melted butter, egg yolks, salt and enough milk to make a soft dough that pulls.
• Cover and let stand about half an hour.
• Roll out thinly on a floured board, cut into 24 small squares and wrap a plum in each.
• Cook in boiling salted water for about 10 minutes; cooked dumplings will float to the top.
• Drain and serve sprinkled with sugar, cinnamon and melted butter.