| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Viennese | 6 | Servings | |
INGREDIENTS
| Large Potatoes | ||
| 2 1/ Cups Flour ; ( approximate) | ||
| Egg | ||
| Tabls Butter | ||
| 1/4 | Teas Salt | |
| 12 | Plums | |
| Sugar | ||
| Buttered bread crumbs | ||
| 1/ Cup Butter | ||
| Cup Bread crumbs | ||
| Tabls Powdered Sugar. | ||
| 1/2 | Teas Cinnamon |
INSTRUCTIONS
POTATO DOUGH FILLING BREAD CRUMBS Here is another very popular Viennese dish. This Plum Dumpling require raw plums, which we get only in summer. I do this dish with dry plums too, in which I soaked them during the night in Cheery liqueur, To take the pit out, I make a cut long wise on the plum, and take the pit out, I keep it whole as much as possible, I put about 1/2 teas of sugar in each plum, and then continue as I will tell you in my very old recipe from Oma Ruth. But still, with fresh raw plums is the best. Source: From my mother with love & more Family recipe / Oma Ruth Lessing. Yields. About 1 dozen, 6 - 8 serving. Potato Dough: Cook the potatoes in salted water in their skin till they are done. Wash in cold water and peel. While still hot. Mash them with the batter, add the egg, and salt. Add about 2 cups or more flour . Start to mix till you get a firm dough that you can handle . Note: This dough you have to use immediately. With well floured hands , work potato dough into 3 inch thick roll. Cut into half inch slices, Roll each roll on a well floured board, as thin as you can get. Continue...... The Filling: You will need 12 Plums . Take out the pit and fill with 1/2 teas sugar. Continue..... Put each plum in center of dough, and wrap the plum in it, pinching all the edges closed. Roll the dumpling between your floured hands, until it is a smooth ball. Cook in boiling water for about 10 minutes, Drain and roll in buttered bread crumbs, Bread crumbs: In a big frying pan, melt the butter , add all the ingredients and mix till all is well blended. When Dumpling are ready and drained. Roll then in the frying pan, by shaking the pan back and forth, so it covers all the dumpling. You should serve it immediately. But I some time prepare it, the last minute, and keep it loosely covered with aluminum foil in a lightly warm oven. Do not count your calories. Posted to JEWISH-FOOD digest by Zvi & Rina Perry <pzvi@netvision.net.il> on Feb 19, 1998
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