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Tuesday, May 3, 2016

Plum Dumplings, "The Eastern Way"

Wednesday, December 28, 2011

(Photo)
Larry Eiker
Occasionally I find an idea that is different and makes sense to find out how to make this delectable dish. So I started looking and found two ways to make this plum dumpling. The Croatian and then the Hungarian way are similar but still different.

Let us take a close look at the way to make this different dish that is a really nice and good idea for the Kennett folks.

The Croatian Plum Dumplings - knedle s sljivama -- are made with mashed potato dough and can be eaten as a dessert when sprinkled with sugar, as a meatless main course or as a starch accompanying a meat dish. How can you go wrong with this idea?

Plum dumplings are common throughout Eastern Europe among Poles, Hungarians, and Romanians. If plums are plentiful and available you are right on target to make this dish. The small damson plum is preferable but you can use the Italian prune plum.

This recipe makes 16 dumplings with a pre time of 30 minutes and cooking time of 20 minutes. So while you prepare the main meal, this can be working on the side for added flavor to a different dish.

The ingredients are:

3 medium potatoes, peeled, boiled, mashed and cooled

2 large eggs, beaten

teaspoon salt

1 cups all purpose flour

16 damson or Italian prune plums, washed and pitted

16 cubes sugar

4 tablespoons(1/2 stick) butter
cup bread crumbs
Sugar granulated or confectioners

Optional cinnamon

Preparation:

1. In a large bowl, combine potatoes, eggs and salt. When well combined add flour and mix until a soft dough forms.

2. Place a sugar cube in the center of each pitted plum. Place a large pot of salted water on to boil.

3. Using lightly floured hands, take a portion of dough and pat it flat in your hand. Place a plum in the center and bring sides of dough up over plum, enclosing it completely. Moisten edges if necessary to seal. Carefully drop into boiling water. Repeat until all plums are in the water. Cook 20 minutes.

4. Meanwhile, melt butter in small skillet, add bread crumbs and brown. Using a slotted spoon, remove dumpling to a colander. Transfer to a serving platter and pour buttered crumbs over dumplings. Dust with granulated or confectioners; sugar and cinnamon, if desired.

The next idea takes ten minutes more and makes two more dumplings and with less sugar. How the additional time is worth the effort. The Hungarian Plum Dumpling -- szilvas gomboc- less items in the dish and you roll the dough with a pin, rather than forming the dumplings by hand.

Ingredients:

5 medium potatoes, peeled, boiled, mashed and cooled

2 large eggs

1 teaspoon salt

18 plums damson or Italian prune plums, washed and pitted

4 tablespoons (1/2 stick) butter

1 cups bread crumbs, very fine

cup cinnamon sugar

Preparation:

1 In a large bowl, combine potatoes, eggs and salt. When well combined, add flour and mix until a soft dough is formed. Let rest for 30 minutes.

2 Place a large pot of salted water on to boil. On a lightly floured surface, roll dough to 1/3 inch. Cut into 2 inch squares and place a plum in the center and fold in half, pressing out all air and sealing the edges. Moisten edges before crimping if necessary to seal. Carefully drop into the boiling water. Repeat until all plums are in the water. Cook 30 minutes.

3 Meanwhile, melt butter in a large skillet, add bread crumbs and brown. Using a slotted spoon, remove dumplings and place in skillet, coating with buttered crumbs. Transfer to a serving platter and sprinkle with cinnamon.

Different?

Have a Happy

Larry Eiker is a Kennett resident who enjoys

traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to share with others.

Larry Eiker
Eiker's Burgoo of Food Ideas