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Plum Dumplings Recipe

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This recipe for Plum Dumplings, by , is from The Steffan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dawn Fitzgerald

Category:
Category:

Ingredients:  
Ingredients:  
4 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
4 tbsp. sugar
4 eggs
1/2 c. sweet cream
1/4 c.milk to make stiff dough
20 to 25 Italian plums

Sugar and cinnamon
1 pint sweet cream

Directions:
Directions:
Mix the first seven ingredients together to form a ball of dough. Divide dough into two pieces. Roll out and cut into squares (4" x 4"). Fill with a halved Italian plum and top with tsp. of cinnamon and sugar mixture. Pinch dough around the plum (very important). Boil plum dumplings in boiling water until done (dumpling will rise to top). Remove cooked dumpling from boiling water and add to a slow skillet with margarine. Brown lightly. Move all lightly browned dumplings to a roaster and cook in a 350 oven for 35 minutes until heated. I sprinkle plum dumplings with remaining cinnamon and sugar mixture before putting the in the oven.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Italian plums are seasonal, appearing in mid to late August. If you would like to enjoy them a few more times a year like the Fitzgeralds, purchase, clean, and half the plums and freeze them.

 

 

 

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