Fruit Dumplings Recipe

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Servings: 1

Ingredients

Cost per recipe $0.53 view details
  • 1 1/2 x Flour
  • 3/4 tsp Salt
  • 2 x Rounded tsp. baking pwdr
  • 2 x Large eggs Lowfat milk, (I would probably start out with 1/4 c. and add in a little more at a time, using no more than 1/2 c. of lowfat milk) *** Blue plums Fresh cherries Fresh peaches

Directions

  1. I was the only one in our house which didn't like fruit dumplings. My mother could even eat them for dinner. I do not have any of her recipes for these, because I didn't like them. However, I checked "The Czech Book" of recipes and traditions and found the following recipes two for you. The second one is probably the one you want.
  2. Sift flour and salt with baking pwdr. Make a "well" in the flour, add in unbeaten Large eggs. Stir well, adding just sufficient lowfat milk to make a stiff dough.
  3. Dough should be handled, but too stiff a dough makes the dumplings tough.
  4. Turn dough onto floured board, kneading lightly two or possibly three times. Cut dough into 4 portions, and roll out into 5-6 inch rounds, not too thin.
  5. Place 1/2 tsp. flour and 1/2 tsp. sugar into center of each round, spreading slightly. Place sliced fruit over flour mix. Moisten edges of each round of dough with lowfat milk or possibly water. Bring edges together, being sure to close completely. Handle carefully so a not to puncture dough. Drop into big kettle of boiling water one at a time till they float. Boil 15 min or possibly till done, turning carefully once. Lifdumplings carefully onto a platter. Brush with melted butter.
  6. Blue plums should be halved and pitted. Cherries should be well liquid removed.
  7. Peaches should be sliced.
  8. The flavor can be enhanced by cooking some of the fruite to make a thin syrup, and used over dumplings.
  9. ***The amount of lowfat milk was not give in recipe, but I checked the Prune Dumpling recipe and it used 2 Large eggs, slightly beaten, 1/2 c. lowfat milk, 2-2 1/2 c. unsifted flour, 1 tsp. salt and 24 prunes, pitted and cooked. This is where I figured out the amount of lowfat milk to use, so after the 1/4 c. use it sparingly. (If you want this recipe, let me know.)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 112g
Calories 141  
Calories from Fat 88 62%
Total Fat 9.8g 12%
Saturated Fat 3.06g 12%
Trans Fat 0.0g  
Cholesterol 417mg 139%
Sodium 4399mg 183%
Potassium 132mg 4%
Total Carbs 0.76g 0%
Dietary Fiber 0.0g 0%
Sugars 0.76g 1%
Protein 12.4g 20%
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