|3 tablespoons||Butter or margarine|
|2 cups||Cooked; mashed, sieved potatoes|
|2||Eggs; slightly beaten|
|Plums; washed and dried|
Cut the butter into the flour until as fine as cornmeal. Add the mashed potatoes, eggs, and salt, mixing until smooth. Roll out to ¼-inch thickness and cut into 3 to 4-inch squares. Place a plum on each piece and carefully and completely surround with dough. Gently put a few at a time into boiling water, not allowing the water to boil too vigorously. Cook about 15 minutes. Check often while cooking.
These may be steamed instead, if desired.
Serve with melted butter, sugar and cinnamon, or even a little cottage cheese. Some people like them with buttered and browned bread crumbs.
Note: My mother's favorite way of preparing fruit dumplings would be to saute them in butter (after they were boiled), and then sprinkle them with the cinnamon and sugar.
Posted to recipelu-digest Volume 01 Number 546 by QueenBerta <QueenBerta@...> on Jan 17, 1998
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