Greengage Dumplings RecipeOrigin: Britain Period: Traditional |
Ingredients:
400g potatoes boiled in their skins 
Greengage Dumplings Preparation:Method:Peel and mash the potatoes whilst still hot then set aside to cool. When completely cold mix-in the beaten egg and season with salt and pepper. Add the flour a little at a time to form a soft dough. Flour your hands lightly, tear-off a plum-sized piece of the dough and flatten between your palms. Place a plum in the centre and mould the dough around this until the plum is completely covered. Squeeze tightly to remove any air and set aside. Repeat the process until all the plums have been covered. Roll the dumplings in flour until completely covered. Bring a pan of lightly-salted water to a boil. Add the plum dumplings and return to a boil. Gtir gently to prevent them from sticking then boil for 6 minutes, or until the dumplings float to the top of the pan. Melt the butter in a frying pan, add the breadcrumbs and sugar and fry until golden brown. Transfer to a plate and roll the dumplings in this until coated. Serve immediately. This may sound a little odd, but it makes an excellent accompaniment for pork and game. |
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