potato plum dumplings
"sweet dark plums are wrapped in a potato dough, and boiled before 
rolling in sweetened toasted bread crumbs. my austrian grandmother made 
these delicious dessert dumplings for us every fall. these take some 
time to make, but to me, they're well worth the effort." 
yield: 12 dumplings. 
4 large  russet potatoes
1/2 tsp  salt
1 Tbsp  butter, softened
2   eggs, beaten
1/4 cup  farina
1 cup  all-purpose flour, or as needed
12   italian prune plums
12   cubes white sugar
1/2 cup  butter, melted
1/4 cup  white sugar
1 cup  dry bread crumbs
  additional melted butter and sugar for garnish (optional)
scrub potatoes, and place them into a large pot with enough water to 
cover. bring to a boil, and cook until tender, about 40 minutes. drain, 
and cool. when potatoes are cool enough to handle, peel, and press 
through a ricer into a large bowl. set aside to cool. this part of the 
process can be done as much as one day in advance. 
in a large bowl, mix together the prepared potatoes, salt, egg, and 1 
tablespoon of butter until well blended. gradually stir in the farina, 
and then the flour. if dough is still wet, more flour can be mixed in. 
turn dough out onto a floured surface, and knead until smooth, about 5 
to 10 minutes. 
split open each plum where it cracks, and remove the pit. replace each 
pit with a sugar cube, and close. 
on a floured surface, roll out the dough to 1/4 inch thickness. cut 
into twelve 3 inch squares. place one plum into each square, and bring 
the corners around to the top. pinch together all of the seams to seal. 
bring a large pot of water to a slow boil. place about 4 dumplings into 
the water at a time. once they float to the surface, continue to cook 
them for about 5 more minutes. transfer cooked dumplings to a covered 
bowl, and keep warm. 
melt the remaining 1/2 cup of butter in a small skillet over medium 
heat. stir in bread crumbs, and 1/4 cup of sugar. continue to cook and 
stir until browned. remove the bread crumbs to a plate, and roll warm 
dumplings in the mixture until entirely coated. to serve, place a 
dumpling or two on a plate, sprinkle with a little sugar and a little 
extra melted butter, if desired. 
source: http://dessert.allrecipes.com/az/pttplmdmplings.asp 
(ID: 74880) Mirror: rec.food.recipes: Wed, Feb 9, 2005

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