Svestkove Knedliky Plum Dumplings Recipes

Steps:

• Cream 2 tablespoons butter, beat in eggs and salt.
• Gradually beat in flour and riced potatoes.
• Dough should be stiff to knead thoroughly.
• On floured board roll out dough to 1/4-in thickness, then cut 3-inch squares.
• Lay 1 plum on each square, sprinkle with little cinnamon sugar and fold edges over plum.
• Shape with hands into a ball.
• The wall of dough should be very thin.
• Drop dumplings into boiling salted water, cover and simmer for about 15 minutes.
• Brown bread crumbs in 1/3 cup hot butter.
• Roll dumplings in buttered bread crumbs, sprinkle with cinnamon sugar.

Steps:

• Beat eggs, salt& milk in a large mixing bowl; add flour gradually.
• Continue beating with a large spoon (the dough must be smooth& stiff enough to hold its shape).
• Stir in bread cubes last.
• Have a clean, wet towel ready.
• Shape the dough with wet hands into an oblong, roll in a towel& drop into a large kettle of salted boiling water.
• Boil, covered, for 45 minutes.
• Remove the towel& slice the dumpling 1/2 inch thick (if not sliced immediately, the steam cannot escape& the dumplings will be soggy& hard).
• Keep hot until ready to serve.

Steps:

• 1. Fill a 8 quart pan with water till 2/3 full with a tablespoon of sugar. Bring to a full boil. While you are waiting for the water to boil. Take a skillet and 2 tablespoons of sweet butter. Heat pan on medium heat, melt butter and then add the bread crumbs and brown the bread crumbs. Take skillet off stove and add the sugar. Set aside. Place the sifted flour, salt, and eggs in a bowl. Add about 1/2 a can of the gingerale or 7 up. Beat until all is incorporated and it's shinny..if it is too thick add a little more of the soda. You will need a dough that isn't loose, but a bit tacky and you can roll.
• 2. Take the 1/2 the dough, covering the rest with a towel, and place half the dough on a floured surface.
• 3. Roll the dough out and cut in circles..large ones, medium and small. Place each whole unpitted fruit in the center. Stretch the dough over the fruit to the top and pinch closed. Roll between your hands to even out the dough.
• 4. Start with the largest fruit. Place dumplings in boiling water with a slated spoon. Tilt cover and let boil for about 5-10 minutes or until they float to the top, cook 5 mintues longer. Cherries, Apricots and plums take less time.
• 5. Lift carefully out of the boiling water with a slated spoon and place of a platter. Finsh the rest of the dumplings.
• 6. Serve immediately individually. Spoon the hot melted butter over the top and then the sugared bread crumbs.
• 7. Some use cooked Farina or Cream of Wheat in the dough. I love them both ways. But, Georgia only used flour.

Steps:

• Mix butter, sugar, flour, baking powder, and salt.
• Add milk 1/2 at first up to 3/4 cup you need stiff dough.
• Roll dough out on floured board to 3/8 inch thick; cut into 3 inch squares.
• Place a blue plum with a teaspoon sugar and sprinkle of cinnamon on each square.
• Bring the corners to the top and seal all edges.
• Drop in boiling water and boil 10 to 12 minutes. Their plums could have been smaller.
• Remove to a platter.
• Serve with melted butter, sprinkled with cinnamon and sugar, and surrounded with cottage cheese.