Dampfnudeln Mit Pflaumen

Dumplings with Plums

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 lb. of flour
  • ozs. of yeast, a little chopped lemon peel
  • 1 oz. of sugar
  • 2 whole eggs
  • 4 yolks of egg, milk
  • 1 lb. of warm butter
  • 2 lbs. of plums
  • ¼ lb. of sugar
  • 1 glass of white wine
  • ¼ lb. of butter.


Mix the yeast with a little warm milk, and let stand for 15 to 20 minutes. Put the flour in a basin, add the yeast, and all the other ingredients, working and mixing thoroughly with a wooden spoon till quite light. Sprinkle with flour, cover with a cloth, and let rise. Cook the plums in a syrup made with the sugar and wine and, when done, remove them carefully with a skimmer from the saucepan. Flour a board and, with the hands, roll out the pastry to the shape of a thick sausage. Take lumps from this and shape into small balls. Cook these in the plum syrup, to which ¼ lb. of butter has been added. Cover the saucepan and simmer, without uncovering, for 10 minutes. Then put the dumplings in a fireproof dish, well buttered, with a little milk, and put in the oven for 20 minutes till the milk has been absorbed. Arrange the dumplings in the middle of a dish and put the plums all around the dish with a little syrup.