Source: Fare Exchange by Dorothy Allan-Gray
Region: Ukrainian
Rating: 10/10
Remove stones from plums but do not cut completely apart. Place a lump of sugar in the centre of each.
Mix potatoes, butter, salt and eggs thoroughly. Sift flour into mixture to form a soft dough. Turn out on floured board and knead lightly, adding a little more flour if the dough sticks to the hands. Roll out to 1/4" thick and cut into 4" squares.
Place a prepared plum on each square. Moisten the edges of the dough and pinch it together around the plum. Dust the palms of the hands with flour, roll the dough into dumplings. Place on floured board and cover with a tea towel to prevent drying.
Gently drop the dumplings into a large kettle of boiling water, a few at a time. Do not cook too many at once as the water must not go off the boil. Stir very gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the kettle. Cook for 10 minutes. Remove with perforated spoon to a colander and drain thoroughly.
Place in serving dish, sprinkle with melted butter and toss lightly to keep them form sticking together. Cover and keep hot until all are cooked.
Melt the 2 tablespoons butter in skillet and fry the bread-crumbs until golden. Serve the dumplings hot, sprinkled with the bread-crumbs and sugar.
Ingredients
Directions
Remove stones from plums but do not cut completely apart. Place a lump of sugar in the centre of each.
Mix potatoes, butter, salt and eggs thoroughly. Sift flour into mixture to form a soft dough. Turn out on floured board and knead lightly, adding a little more flour if the dough sticks to the hands. Roll out to 1/4" thick and cut into 4" squares.
Place a prepared plum on each square. Moisten the edges of the dough and pinch it together around the plum. Dust the palms of the hands with flour, roll the dough into dumplings. Place on floured board and cover with a tea towel to prevent drying.
Gently drop the dumplings into a large kettle of boiling water, a few at a time. Do not cook too many at once as the water must not go off the boil. Stir very gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the kettle. Cook for 10 minutes. Remove with perforated spoon to a colander and drain thoroughly.
Place in serving dish, sprinkle with melted butter and toss lightly to keep them form sticking together. Cover and keep hot until all are cooked.
Melt the 2 tablespoons butter in skillet and fry the bread-crumbs until golden. Serve the dumplings hot, sprinkled with the bread-crumbs and sugar.