Prep time:
| Cook time:
| Total time:
| Yield: 5 dumplings , Serving size: 1 dumpling | Calories per serving: 426 gr| Fat per serving: 11 gr | carbs per serving: 58 gr | protein per serving: 7 gr
Ingredients: 1 lb starchy potatoes, russet or idaho
1 large egg, lightly beaten
2/3 cup flour, give or take
a pinch or two of salt
a pinch or two of nutmeg fresh grated nutmeg preferably
*4 - 6 Plums depending on the size
4 - 6 cubes of sugar Here's how you can make your own sugar cubes.
Optional, you can use raspberry or strawberry jelly or jam
Directions: Bring water to a boil in Dutch oven or large soup pot , first for the potatoes then refill, lightly salt and bring back to a simmer for the dumplings.
Boil the potatoes, peel and mash or put through a ricer.
Gently mix the egg into the potatoes,
Carefully work in the flour, beginning with 1/2 a cup
and the salt and nutmeg.
Keep adding small amounts of flour until you have a soft smooth dough, trying not to overwork it or to get too much flour into the mixture (otherwise the dumplings might be too dense).
I simmer a small nubbin of dough into the pot of simmering (not rolling boil) water to see how it holds up. The dough should have some texture but not be tough. Too soft and it will not hold up with the plum. Add a bit of flour if it seems too soft.
I found some yellow plums for this. A dark plum will work just fine.
Place a sugar cube in this or...
you can also use a jelly or jam like raspberry or strawberry.
Take a ball of dough the size of a ball that is a bit smaller than a tennis ball. Flatten out the dough and wrap it around the plum and seal the dough.
Carefully place the dumplings in the simmering water. Do not Boil!! Also don't allow them to stick on the bottom of the pan.
After about 10 -15 minutes the dumplings will rise to the top. Cook them for about 5 minutes after the are floating. Then carefully lift them out and put on a plate to cool down.
Add 2 tablespoons of butter and melt into the pan. Add the bread or cracker crumbs, cinnamon and sugar.
Brown the crumbs lightly. then roll the dumplings in the crumbs.
Brown the other 2 tablespoons butter. Keep a good eye on it so it doesn't over brown.
Cut the dumpling in half and spread the two halves on the plate and top with some of the browned butter.
Here is the finished presentation. Cut the dumpling and put it on the plate, and
Here is the dumpling that I stuffed with the raspberry jam.
You can also use some of the cinnamon sugar butter crumbs as a sauce for the dumplings.
Just thin them down with the browned butter.
A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
Bonus Recipe CD with the Ebook and recipes with step by step pictures
Biography of my grandma
Emma Block From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
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