Has anyone ever made eastern european poached plum dumplings?

M

melissa-dallas

Well-known member
They have always fascinated me, and I was just curious as to the taste and texture. I have several recipes for them in one of those community collection cookbooks. They are always a leavened dough molded around a plum and then poached in boiling water. I think they are served warm with butter and cinnamon sugar.

 
I've had them many times

My mom made these pretty regularly. Our family is Polish, she actually grew up there. She would serve them topped with breadcrumbs sauteed in butter, and then sprinkle them with sugar. They're very tasty, just need to be careful not to use plums that are too tart. I'm not sure what kind she used, usually they were small and very dark-skinned, sweet, but not too sour. The dough gets a little chewy when it's cooked, not in a bad way, and the plum softens a little, although I don't think it gets fully-cooked.

 
Ang...this reminds me of another filled European dumpling that my mom made...

quite often when we were kids. She combined dry cottage cheese with sugar and egg. This mixture was rolled into balls which she surrounded with about 1/3" of raw, grated & drained potatoes. There may have been some egg mixed in with the potato too, to bind it. Then they were simmered in boiling water until done (floating).

They were ready to serve just like that but, more often than not, she would fry them so that they had a crispy brown crust. Then they were served with sour cream on the side. YUM!!!

Are you familiar with these? I believe they were called kartoffelklösse (Potato Dumplings).

 
We had vereneki(piroshkis) filled with dry cottage cheese served with white sauce. Very similar.

 
My favourite childhood food memory... Dad and grandma making Varenyka...

only I think they used ordinary cottage cheese mixed with an egg and a little salt and pepper. Grandma's dough was the most tender and delicious thing, not at all like most Piroschky doughs I've had since. They made the sauce by simmering whipping cream with some butter - so good!

 
My Czech grandmother and mother made them (more)

They are a wonderful summer memory. They would make them with plums or peaches and while still hot, cover them with farmers cheese that had been put through a ricer and then drizzled with melted sweet butter, cinnamon and sugar. I have a recipe somewhere but have never made them.

Ellie

 
Rec for Czech plum dumplings.....

Here's one with lots of comments from folks with Czech heritage! Entertaining to read. smileys/smile.gif

Austrians go nuts for marillenknoedl, dumplings made with apricots. Mmmmmmmmmm...

http://www.recipezaar.com/14715

 
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