Yield: 24 servings
|2||Eggs, slightly beaten|
|2 cups||(To 2.5)|
|24 mediums||Italian Prune Plums, Fresh,|
|Wash & pitted|
|Cinnamon, for sprinkling|
|Granulated Sugar, for|
1. Mix the eggs and milk in a bowl; stir in 2 cups of flour and the salt. Add more flour if necessary to make dough stiff enough to handle but not sticky to touch. Knead well, and pat dough out on a floured surface. Cut into 24 pieces, each about the size of a walnut.
2. Shape a piece of dough into a little cup with your fingers. Wrap it around a clean plum, covering completely, pinching to seal tightly.
Continue with remaining pieces and plums.
3. Let the dumplings rest 15 to 20 mins. Drop them into 4 inches of boiling water and coo, covered, for 15 to 18 mins. Lift out with a slotted spoon, letting them drain. It may be necessary to cook them in 2 batches.
4. To serve hot, split and pour on melted butter, and sprinkle with cinnamon and sugar. Note: Any leftovers can be crisped in butter for a breakfast treat.
From Mary Victorine for the TULELAKE-BUTTE VALLEY FAIR of Tulelake, CA. Fair dates: Sept. Wed through Sat following Labor Day for 5 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-05-95 (159) Fido: Cooking