Fruit Dumplings

INGREDIENTS

INSTRUCTIONS

I was the only one in our house that didn't like fruit dumplings. My mother
could even eat them for dinner. I don't have any of her recipes for these,
because I didn't like them. However, I checked "The Czech Book" of recipes
and traditions and found the following recipes two for you. The second one
is probably the one you want.
Sift flour and salt with baking powder. Make a "well" in the flour, add
unbeaten eggs. Stir well, adding just enough milk to make a stiff dough.
Dough should be handled, but too stiff a dough makes the dumplings tough.
Turn dough onto floured board, kneading lightly two or three times. Cut
dough into 4 portions, and roll out into 5-6 inch rounds, not too thin.
Place 1/2 teaspoon flour and 1/2 teaspoon sugar into center of each round,
spreading slightly. Place sliced fruit over flour mixture. Moisten edges of
each round of dough with milk or water. Bring edges together, being sure to
close completely. Handle carefully so a not to puncture dough. Drop into
big kettle of boiling water one at a time until they float. Boil 15 minutes
or until done, turning carefully once. Lifdumplings carefully onto a
platter. Brush with melted butter.
Blue plums should be halved and pitted. Cherries should be well drained.
Peaches should be sliced.
The flavor can be enhanced by cooking some of the fruite to make a thin
syrup, and used over dumplings.
***The amount of milk was not give in recipe, but I checked the Prune
Dumpling recipe and it used 2 eggs, slightly beaten, 1/2 cup milk, 2-2 1/2
cups unsifted flour, 1 teaspoon salt and 24 prunes, pitted and cooked. This
is where I figured out the amount of milk to use, so after the 1/4 cup use
it sparingly. (If you want this recipe, let me know.)
Posted to recipelu-digest Volume 01 Number 546 by QueenBerta
<QueenBerta@aol.com> on Jan 17, 1998

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