POLISH PLUM DUMPLINGS
These were a great favourite of mine as a child; after all, how often did we get to have something yummy with fruit for a main course? I make them in late summer when fresh prune plums are plentiful but they can also be made with apricots. Please note that the time required for the dough to rest is included in the cooking time.
Provided by Irmgard
Categories Dessert
Time 1h
Yield 24 dumplings
Number Of Ingredients 6
Steps:
- Wash fruit in cold water and dry thoroughly; set aside until ready to use.
- Combine flour, melted butter, egg yolks, salt and enough milk to make a soft dough that pulls.
- Cover and let stand about half an hour.
- Roll out thinly on a floured board, cut into 24 small squares and wrap a plum in each.
- Cook in boiling salted water for about 10 minutes; cooked dumplings will float to the top.
- Drain and serve sprinkled with sugar, cinnamon and melted butter.
Nutrition Facts : Calories 83.1, Fat 1.5, SaturatedFat 0.7, Cholesterol 18.4, Sodium 57.7, Carbohydrate 16, Fiber 1.2, Sugar 6.6, Protein 2.1
PLUM DUMPLINGS
Special meals call for elegant desserts like this. Sweet plums are halved then tucked inside a pretty pastry pocket.-Martha Voss, Dickinson, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and egg just until blended. Divide into six portions. , On a lightly floured surface, pat each portion of dough into a 5-in. circle. Place a plum half on each circle. Gently bring up corners of dough to center; pinch edges to seal. , In a Dutch oven, bring water and butter to a boil. Carefully add dumplings. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean. Serve warm with pan juices, melted butter and cinnamon-sugar.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 175mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
PLUM DUMPLINGS
This recipe came from Istria in the former Yugoslavia. It can be an entree (our favorite) or side dish. I have fond memories of helping my mother make large batches of these and freezing them for the winter. They are still one of my favorite meals and my children (now grown up) still look forward to these any time I make them.
Provided by Cyndi K.
Categories Desserts
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- To pit the plums, slice them almost in half, open, and remove pit. Place about 1/3 teaspoon of sugar in the hollow of each plum; close the plum, and place in a bowl. Set aside.
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender. Drain. When cool enough to handle, mash potatoes with a fork or potato masher. You will need 1 cup of mashed potatoes. Set aside, and keep warm.
- To make the dough, sift the flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth.
- When dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum in the center. Place another piece of dough on top, and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking.
- To cook, bring a deep pot of salted water to boil. Place dumplings in water, and boil gently for about 10 minutes.
- Meanwhile, to make the sauce, melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce.
- When dumplings are done, remove them from boiling water, and place them in the frying pan, and turn to coat the dumplings. Serve hot with extra sauce poured over them.
Nutrition Facts : Calories 518.6 calories, Carbohydrate 94.3 g, Cholesterol 85.9 mg, Fat 14.1 g, Fiber 4.9 g, Protein 7.2 g, SaturatedFat 7.1 g, Sodium 236.1 mg, Sugar 53.4 g
PLUM DUMPLINGS - BLOMMEBOLLER
Make and share this Plum Dumplings - Blommeboller recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook and peel the potatoes.
- Mash in a large bowl.
- Add the flour, sugar, eggs, salt and melted butter and mix well to make a dough.
- Roll out quite thin and cut into rounds the diameter of a teacup.
- Remove pits from the plums and fill each cavity with a sugar cube.
- Place 1 filled plum in each round of dough and pinch edges together.
- Cook in lightly salted boiling water about 10 minutes.
- While the dumplings are cooking, mix the bread crumbs with the melted butter.
- When dumplings are cooked, drain and roll in bread-crumb mixture and then in sugar and cinnamon.
- These are a delicious accompaniment to either roast beef or roast pork.
PLUM BUTTER DUMPLINGS (POWIDTASCHERLN)
These are just awesome. I have to bar the kids from the kitchen when I'm making these or there is none left for the table. My Mother had just made some plum butter and brought it over so I had to make them. My grandmother used to make them for us when I was growing up. They can be a dessert or in eastern Europe it is often the main dish. The dough makes great gnocci too.
Provided by Marlitt
Categories Dessert
Time 45m
Yield 36-40 dumplings, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a sauce pan cook potatoes with skin on until fork tender.
- When cool enough to touch peel the potato.
- Rice or finely grate into a bowl.
- Add the flour, egg plus one yolk and a pinch of salt.
- Knead into a dough.
- Working on a WELL floured work surface roll the dough out fairly thin (the dough does get a bit sticky when rolling so make sure you have enough flour underneath, you can always shake off any access).
- Use a 3-inch round cookie cutter and cut circles.
- In the middle of each circle place a 1/2 teaspoon of plum butter (not too much because is may leak out the sides).
- In a small bowl beat the egg white to make an egg wash.
- Brush a little of the egg was around the edge of each dumpling.
- Fold each dumpling in half, and press edges together with fingers to make sure it is sealed (I always keep a small bowl of flour beside me when pinching to dip my fingers when it gets too sticky).
- In a large pot of boiling water add 10 - 12 dumplings at a time and cook for about 5 minutes.
- Remove dumplings with a slotted spoon into bowl of ice water (just to shock them it prevents sticking) then to a colander or somewhere where all the water can drip off.
- In a pan melt butter and oil add the dumpling a few at a time to ever so slightly brown.
- Pockets can be sprinkled with cinnamon and sugar or icing sugar.
- I mix sugar and cinnamon and sprinkle it on with my fingers then pour a little whipping cream (about 1 tbsp for 4).
Nutrition Facts : Calories 482.7, Fat 18.8, SaturatedFat 9, Cholesterol 183.4, Sodium 431.1, Carbohydrate 70.1, Fiber 4.4, Sugar 21.9, Protein 9.1
HUNGARIAN PLUM DUMPLINGS - WITH VEGAN/SUGAR FREE VERSION
This is a must try! Unfortunately it takes 2 hours to make about 25 dumplings; I don't have that patience so that's the main reason why I avoid making cooked desserts. Also I wanted to take a "group" photo with all the lovely dumplings but it was too late, these little sweets disappeared as soon as they were served! You should definitely try this Hungarian dessert! You'll love it!
Provided by gourmandelle
Categories Dessert
Time 2h
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- Start by boiling the unpeeled potatoes in a pot of water (for small potatoes this will take about 10-15 minutes). After they are boiled remove them from the water and let them cool for a couple of minutes then peel and mash them.
- Put the mashed potatoes in a large bowl and add the beaten eggs (or egg substitutes), oil and flour.
- Mix all ingredients together until you get a sticky and smooth dough.
- Mix the cinnamon, vanilla and rum extracts and the sucanat in a small bowl. Add 1 teaspoon of this mixture into the middle of each plum.
- Heat the oil in a small skillet. Add the bread crumbs and let them fry for 5 minutes. Remove from heat and put them on a large plate.
- Divide the dough in two. Roll the dough and cut it into dumpling-size portions (ones that appear to be big enough to wrap your plum). Take each portion and form a small ball. Flatten the ball and place the plum into the center, then remake the ball with the plum inside.
- Tip: You must have flour on your hands all the time so the dough won't stick to your fingers.
- Boil some water in a large pot. Add a pinch of sea salt.
- When the water has reached boiling point, place some dumplings inside.
- Be careful, if the dumplings stick to the bottom of the pot all you need to do is to shake it a little bit. Let them boil for 5 minutes. When ready they will rise from the bottom of the pot.
- Remove them from the water using a slotted spoon and roll them in the bread crumbs. Serve with honey (or other healthy syrup) on top.
POTATO-PLUM DUMPLINGS
Make and share this Potato-Plum Dumplings recipe from Food.com.
Provided by Nancy Van Ess
Categories Potato
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Scrub potatoes well but do not peel.
- In a saucepan combine potatoes and water to cover and bring to a boil.
- Cook until potatoes are tender when pierced with a fork (about 40 minutes); drain.
- When potatoes are cool enough to handle, peel and, while still warm, press through a potato ricer into a large mixing bowl.
- Let cool.
- Add salt, eggs, and the 1 tablespoon butter to potatoes and mix well.
- Gradually mix in the 1 cup flour and farina until dough is easy to work, adding more flour if it is too wet. Turn dough out onto a floured board and knead well until smooth and fairly soft (5 to 10 minutes). With your hands form dough into a large sausage-shaped roll.
- Cut roll into 12 to 16 equal pieces.
- Cut open plums and remove pits.
- Replace each pit with a sugar cube and re-form plum.
- With a floured rolling pin, roll out each dough piece into a 3-inch square 1/4 to 1/3 inch thick.
- Place 1 plum in center of each square. Bring up corners of square to enclose plum completely; no part of plum must be exposed.
- Pinch dough edges together firmly so that dumpling doesn't break open during cooking.
- Meanwhile, fill a large saucepan with water and bring to a boil over high heat. Drop in dumplings, being careful not to crowd pan, and boil gently, stirring occasionally.
- Do not boil too hard or dumplings may split open.
- Once dumplings rise to surface, cook until tender (5 to 10 minutes total cooking time, depending on intensity of boil). With a slotted utensil carefully remove dumplings one at a time to a heated bowl; cover tightly to keep warm.
- Repeat with remaining dumplings.While dumplings are cooking melt the 1/2 cup butter in a small skillet over medium heat. Add bread crumbs and cook, stirring, until browned.
- Turn out onto a flat plate. Roll hot dumplings in browned bread crumbs to coat completely and serve immediately.
- Variations: Potato Noodles - Omit plums and sugar cubes.
- Prepare dough as directed, but roll with your palms to form 2 or more sausage-shaped rolls about 1/2 inch in diameter.
- Cut rolls into 2-inch lengths.
- Fill a large saucepan with salted water and bring to a boil over high heat. Drop in noodles and cook until tender (5 to 10 minutes). Drain and roll in breads crumbs as directed for dumplings.
- Dessert Potato Noodles Prepare Potato Noodles and roll in bread crumbs as directed.
- Sprinkle with ground cinnamon and sugar to taste. Yield: 14 servings.
Nutrition Facts : Calories 270.6, Fat 8.9, SaturatedFat 5.1, Cholesterol 46.2, Sodium 221.4, Carbohydrate 43.1, Fiber 3.9, Sugar 10.2, Protein 5.8
BUTTER DUMPLINGS
Make and share this Butter Dumplings recipe from Food.com.
Provided by grandma2969
Categories Stew
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt.
- Cut in the cold butter with a pastry blender till mixture resembles coarse oatmeal.
- Add the egg, milk and parsley.
- Blend lightly, don't overmix.
- Drop by approximately 6 tblsful on top of the simmering liquid.
- Cover tightly and cook over medium-low heat for 20 minutes.do not lift the cover during the cooking process.
- Serve in bowls, topped with butter.
Nutrition Facts : Calories 173.4, Fat 5.3, SaturatedFat 2.8, Cholesterol 63.7, Sodium 477.1, Carbohydrate 25.5, Fiber 0.9, Sugar 0.2, Protein 5.6
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.
Provided by LINDA MCLEAN
Categories World Cuisine Recipes European Austrian
Time 2h55m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 53 g, Cholesterol 53.9 mg, Fat 10.4 g, Fiber 4.4 g, Protein 6.8 g, SaturatedFat 5.9 g, Sodium 243.5 mg, Sugar 14.8 g
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