Mary's plum dumplings

Yield: 24 servings

Measure Ingredient
2 Eggs, slightly beaten
½ cup Milk
2 cups (To 2.5)
1 teaspoon Salt
24 mediums Italian Prune Plums, Fresh,
Wash & pitted
Butter, melted
Cinnamon, for sprinkling
Granulated Sugar, for
All-Purpose Flour

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

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