We continue with recipes reprinted by permission of the Austrian
Donau Club in Connecticut. Our thanks to Dennis Kern, President of the club, and to Marilyn
Miller, who provided this enticing recipe!
(from Marilyn Miller)
- 20 to 30 prune plums (pitted)
- ~10 tsp. sugar, as needed to fill pits
- 8 to 10 potatoes, peeled and cooked
- 1 tsp. salt
- 3 to 4 c. flour
- 2 to 3 c. plain bread crumbs
- 2 to 3 Tbsp. sugar
- 1 to 2 sticks butter
Prepare plums; cut and pit. Add sugar in place of pit.
Cook potatoes; drain. Let cool; peel. Mash potatoes and add salt; add flour and mix and knead till dough is a good consistency. Roll dough 1/4 inch thickness; cut in circles large enough to wrap a plum. Place wrapped plums in boiling water and let cook until they rise to the top of water. Drain.
Prepare bread crumbs: Mix crumbs plus 2 to 3 tablespoons sugar. Melt butter or margarine in frying pan. Add crumb mixture to butter; mix until all crumbs are moist and browned. Add dumplings to pan and roll in crumbs. Warm for a few minutes.