Plum Butter Dumplings Powidtascherln Recipes

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POTATO PLUM DUMPLINGS



Potato Plum Dumplings image

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

4 large russet potatoes
½ teaspoon salt
1 tablespoon butter, softened
2 eggs, beaten
¼ cup farina
1 cup all-purpose flour, or as needed
12 Italian prune plums
12 cubes white sugar
½ cup butter, melted
¼ cup white sugar
1 cup dry bread crumbs
additional melted butter and sugar for garnish (optional)

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

POLISH PLUM DUMPLINGS



Polish Plum Dumplings image

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

2 cups all-purpose flour
1 tablespoon melted butter
2 egg yolks
1/2 teaspoon salt
1 cup lukewarm milk
24 plums

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

BUTTER DUMPLINGS



Butter Dumplings image

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

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cold butter
1 large egg, beaten
6 tablespoons milk
1 tablespoon finely minced parsley
butter

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

PLUM DUMPLINGS - BLOMMEBOLLER



Plum Dumplings - Blommeboller image

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

3 lbs potatoes
5 cups flour
4 tablespoons sugar
2 eggs, beaten
1 pinch salt
4 tablespoons melted butter
2 lbs plums
sugar cube
3/4 cup breadcrumbs
3 tablespoons melted butter
sugar
cinnamon

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.

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