Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Eggs, slightly beaten Butter, melted
1/2 c Milk Cinnamon, for sprinkling
2 c (To 2.5) Granulated Sugar, for
1 ts Salt Sprinkling
24 md Italian Prune Plums, Fresh, All-Purpose Flour
Wash pitted

1. Mix the eggs and milk in a bowl; stir in 2 cups of flour and the
salt. Add more flour if necessary to make dough stiff enough to
handle but not sticky to touch. Knead well, and pat dough out on a
floured surface. Cut into 24 pieces, each about the size of a walnut.

2. Shape a piece of dough into a little cup with your fingers. Wrap
it around a clean plum, covering completely, pinching to seal tightly.
Continue with remaining pieces and plums.

3. Let the dumplings rest 15 to 20 mins. Drop them into 4 inches of
boiling water and coo, covered, for 15 to 18 mins. Lift out with a
slotted spoon, letting them drain. It may be necessary to cook them
in 2 batches.

4. To serve hot, split and pour on melted butter, and sprinkle with
cinnamon and sugar. Note: Any leftovers can be crisped in butter for a
breakfast treat.

From Mary Victorine for the TULELAKE-BUTTE VALLEY FAIR of Tulelake,
CA. Fair dates: Sept. Wed through Sat following Labor Day for 5 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 04-05-95 (159) Fido:
Cooking

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