Plum dumplings

Submitted by enr on 13 Aug 2012
# For the dough:
600 g flour
250 ml milk
3 eggs
25 g sugar
40 g soft butter
# For the filling:
1 kg plums
130 g sugar
butter watering
For the dough: Sift the flour and kneaded with other products. You should get an average firm dough. Roll out. Its thickness should be about 1 - 1.5 mm. Cut square pieces of 5x5 cm in size. The filling is placed in the middle, and the pieces are folded into two so as to obtain the triangles. For the filling: plums are washed, cleaned of stones and finely. Sprinkle with sugar and let stand 25-30 minutes. Then drain the juice, which served vareniks. In a large saucepan put water to boil. The amount should be sufficient to enable vareniks after boil rise to the top. Remove from water and drain. Quickly run to the court, which will be served and are covered with butter. Court lightly shaken to allow the butter to perfuse well and do not stick together.
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13 Aug 2012


These are just like Powidltascherl, very tasty and although oil are not at all heavy. Here in the oil and fry the breadcrumbs, until crispy. It also provides delicious contrast :)