Yummm! Plum Dumplings!

One of my favorite recipes that Mrs. K used to make is Plum Dumplings, and this year we have a banner crop of plums to work with.  So that was what was on the menu for today's Sunday dinner.

My sister, Gail, was interested in getting the recipe, so here it is, complete with a link to photos.

Plum Dumplings

Cook about 2 lbs. of Idaho potatoes.  Mash while still hot, with a ricer if you have one.  Add 9 oz. of flour, a generous piece of butter about size of a walnut, 1-1/2 teaspoon of salt and one egg.  Make a well in the flour and put the egg in the well to prevent it from being cooked.

Knead well until smooth and cut in half.  Roll out and cut into 8 equal pieces by cutting in 1/2 and 1/2 again.  Into each of the sections, wrap one plum from which the stone has been removed and a sugar cube has been placed (slit plums to pit).  Sprinkle with cinnamon and close the dumpling.  When finished you'll have 16 dumplings.

Cook in boiling salted water 10 minutes (bring to a boil, then cut back to a simmer).  Boil 8 dumplings at a time.  They will float to the top of the water when they are done.

Take each dumpling out with a slotted spoon and place it in a baking dish.  Pour melted butter or browned bread crumbs over them.  You can also make a plum sauce by plainc 2 dozen pitted plums, along wiht sugar, water, butter and cinnamon in a sauce pan and cooking until syrupy.

Put baking dish in over to brown for 15-20 minutes at 350 or so.

From the American Slovene Clubs' "Our Favorite Receipes"