Polish Plum Dumplings Southern Usa Style Recipes

GERMAN BREADED PLUM DUMPLINGS

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain. Peel as soon as they are cool enough to handle and push through a potato ricer or mash with a potato masher in a bowl. Set aside to cool completely, about 10 minutes.
• Combine potatoes, flour, 1 egg, and salt in a bowl and mix into a smooth dough. Shape into a 3-inch log and cut into 3/4 -inch slices.
• Stuff each pitted Italian plums with 1 sugar cube. Wrap potato dough slices around the stuffed plums so they are completely covered; shape with floured hands into round dumplings.
• Bring a large pot of lightly salted water to a boil. Submerge dumplings in the water, reduce heat, and simmer on very low heat for 15 minutes. Remove dumplings with a slotted spoon and drain well.
• Lightly beat 2 eggs and place in a deep plate. Add bread crumbs to a second plate. Coat each boiled dumpling in beaten egg and dredge through the bread crumbs. Gently push bread crumbs into dumplings so they stick.
• Heat butter in a skillet over medium heat and pan-fry dumplings until they are golden brown on all sides, 5 to 10 minutes. Serve with cinnamon sugar.

PIEROGI (POLISH DUMPLINGS)

Steps:

• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

PLUM DUMPLINGS

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.

POLISH PLUM DUMPLINGS

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.

CROATIAN PLUM DUMPLINGS RECIPE - KNEDLE S SLJIVAMA

Steps:

• Gather the ingredients.
• In a large bowl, combine potatoes, eggs, and salt.
• When well combined, add flour and mix until soft dough forms.
• Place a sugar cube in the center of each pitted plum. Place a large pot of salted water on and bring to a boil.
• Using lightly floured hands, take a portion of dough and pat it flat in your hand. Place a plum in the center and bring sides of dough up over plum, enclosing it completely. Moisten edges if necessary to seal.
• Carefully drop into boiling water. Repeat until all plums are in the water. Cook 20 minutes.
• Meanwhile, melt butter in a small skillet, add breadcrumbs and brown.
• Using a slotted spoon, remove dumplings to a colander.
• Transfer to a serving platter and pour buttered crumbs over dumplings. Dust with granulated or confectioners' sugar and cinnamon, if desired.

POLISH PLUM DUMPLINGS (SOUTHERN USA STYLE)

Steps:

• In a large bowl, combine (potatoe or cattail roots or chestnuts or acorns), eggs and salt. When well combined, add all purpose gluten free flour and mix until a soft dough forms. Place a xylitol sugar cube in the center of each pitted yellow plum. Place a large pot of sea salted water on to boil. Using lightly gluten free floured hands, take a portion of dough and pat it flat in your hand. Place a yellow plum in the center and bring sides of dough up over yellow plum, enclosing it completely. Moisten edges if necessary to seal. Carefully drop into boiling water. Repeat until all yellow plums are in the water. Cook 20 minutes. Meanwhile, melt butter in small skillet, add crush kix and brown. Using a slotted spoon, remove dumplings to a colander. Transfer to a serving platter and pour buttered crumbs over dumplings. Dust with xylitol and ground carolina allspice, if desired.