top of page

Plum Dumplings

(by Candyce Weir)


2 c. flour

1/2 t. salt

1/2 t. baking soda

1/2 t. baking powder

1 egg, beaten

milk

2 T. vegetable oil

plums with pits removed

Fixings:

brown sugar

poppy seeds

cottage cheese

cream

honey

Mix dry ingredients in a bowl.

Add oil and egg with enough milk to make the dough pliable.

Cut into pieces large enough to wrap around the plum, and pinch shut.

Bring several quarts of water to boil in a large pot, reduce heat, and cook dough balls gently until they float.

Remove with a slotted spoon and place in serving bowl.

With a sharp knife, cut a star shape on top of each dumpling (do not cut all the way through) and top with fixings of your choice.


(Read Mother Earth, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page