(Twasdum Knadles—don’t ask, that’s what I remember Grandma calling them.)
2 ½ dozen
Italian plums
4 or 5 medium sized potatoes 1 egg beaten 4 cups of flour (unsifted) 1 tsp. Salt ¼ cup butter or margarine 1 cup dried bread crumbs Granulated Sugar |
Peel
potatoes and boil in salted water until soft.
Drain in colander. Mash potatoes in bowl while warm. On a dough board sift flour and salt and add warm mashed potatoes. Knead until combined. Make well in center and add egg. Knead until all is well blended. Flour board lightly Roll out dough to ½ thickness. Cut dough into squares approximately 4” square. Place plums in the center of each square and fold up corners to top of plum and pinch sides. Roll with palms of your hands to form uniform dumpling. Set aside. Bring two quarts of salted water to a boil. Drop a few dumplings at a time into the boiling water, being careful not to splash water on yourself. Cook approximately 10 minutes or until dumplings float at the top of the pot. Remove with slotted spoon into a large bowl. In a frying pan melt butter and brown bread crumbs. Pour browned bread crumbs over top of dumplings and gently turn dumplings to completely cover. Serve warm with granulated sugar to taste. |