Updated Monday, March 24th, 2003
Yield: 14 dumplings.
Take a piece of dough and pat it into a round cake 2-1/2 inches wide and about 1/4 inch thick. Put one sugared plum in it, fold the dough over the plum, and pinch edges to seal, making a round dumpling. Repeat with the remaining plums and dough.
Drop dumplings one at a time into a large pot of boiling salted water, until water returns to the boil with all dumplings in the pot. Boil gently for 5 minutes, then turn down heat and simmer for about 15 minutes longer. Scoop out with a slotted spoon and place in serving bowl. Drizzle with melted butter, sprinkle with bread crumbs, and serve hot.
(Editor's Note: If fresh plums are not available, canned ones may be used if well drained and blotted dry. Dumplings also may be shaped into half-circles and may be prepared ahead, then reheated in hot water or the microwave oven.)
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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