Zwetschkenknodel — Plum Dumpling

If lustful looking be so grievous a sin, then those who dress and expose themselves with desires to be looked at and lusted after...are not less, but even more guilty. In this matter it is only too often the case that men sin, but women tempt them so to do. How great, then, must be the guilt of the great majority of the modern misses who deliberately seek to arouse the sexual passions of our young men. And how much greater still is the guilt of most of their mothers for allowing them to become lascivious temptresses.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Eggs	Viennese		6	Servings

INGREDIENTS

		Large
		Egg
1		Teas Salt, Teas Salt
		Plums
		Cup Bread crumbs
1		Teas Cinnamon, Teas Cinnamon

INSTRUCTIONS

-- Potatoes  :          2 1/      Cups  Flour ; (  :          --
approximate)  :            Tabls       Butter
~-------------------FILLING-------------------------  :          Sugar
:          Buttered bread crumbs  ~----------------BREAD
CRUMBS----------------------  :          1/      Cup   Butter  :      
Tabls   Powdered Sugar.  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 85 Calories From Fat: 37 Total Fat: 4.1g Cholesterol: 42.5mg Sodium: 119mg Potassium: 76mg Carbohydrates: 6.4g Fiber: <1g Sugar: 1.1g Protein: 5.5g