Bohemian Plum Dumplings
Heavenly bursts of sweet, seasonal delights, wrapped in a warm doughy shell, topped with warm butter and sprinkled with cinnamon and sugar
Equipment
- Large pot for boiling
- Knife
- Strainer
- Measuring spoons
- Measuring cups
- Small glass bowls (3)
- Large strainer spoon
Ingredients
- 1 cup instant potatoes
- 1 cup cold water
- 1 tsp. salt
- 1 egg
- 1 cup flour
Instructions
- Rinse 10-12 plums in the strainer.
- Slice them open, half-way, down the middle and remove the pit.
- Fill the cavity with a spoonful of sugar and set aside.
- Mix the instant potatoes, cold water and salt.
- Once that sets up, mix in the egg.
- Then, add the cup of flour.
- Use your hands to roll out the dough into a long, snake-like rope.
- Slice/section the dough into 10-12 pieces.
- Flatten each piece into a circle.
- Place the plum in the center and seal by pinching it closed.
- Then, gently roll them into a ball.
- Carefully drop them into boiling water for about 8 minutes (or until they float).
- Remove with a large strainer spoon.
- Serve with sides of melted butter, sugar/cinnamon and ground poppyseeds (I'll attach a picture of what the poppyseed grinder looks like.)