INGREDIENTS

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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