RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Dumplings, Plum - pareve
This recipe is adapted from "Old Jewish Dishes" and "Flavours of Hungary," published by the Hungarian Tourist Board. (As published in Jerusalem Post, June 7, 1996.) Plum Dumplings - pareve ~~~~~~~~~~~~~~~~~~~~~~~ 1/2 kg [1 lb] potatoes 1 egg 2-3 Tbsp melted margarine flour pinch of salt 1/2 kg [1 lb] plums 1/2 cup halla crumbs Boil, peel and mash the potatoes and allow them to cool. Mix with the egg, salt, margarine and enough flour to make a soft, easily handled dough, adding more flour if dough is too soft. Roll out the dough on a floured board to a thickness of about 1 centimeter [less than 1/2 inch] and cut in large rectangles. Place a washed, pitted plum in the center of each rectangle, wet your hands and form into well-sealed balls around the plums. Drop the filled dumplings into boiling water, cook for about 10 minutes, drain. Brown the halla crumbs in a frying pan with oil or margarine, and roll the dumplings in them. Serve as side dish for meat. Serves 4 to 6 Ruth
