Combine the ingredients by hand to form the
dough. The amount of flour will depend on the weather, you don't want
the dough too sticky. Let rest in the fridge for about 15 minutes.
Make sure the fruit is at
room temperature so the dough sticks (cold fruit
will 'sweat' as it
warms up and the dough won't stick). I don't
take the pit out of the fruit but prefer to put sugar on top after
cooking if the fruit is too sour.
Form the dough into a small ball, flatten
into a circle and press around the fruit. This will make about 12-14
dumplings. Oma even showed me to take the remaining scraps of dough
and puts semi-sweet chocolate chips in them to make a few tiny
Cook in a pot of boiling water until they float
to the top. I always remove them with a slotted spoon rather than
drain in a colander so they don't fall apart.
Follow with a roll in
buttered bread crumbs and a
sprinkle of powdered sugar.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by Jody McKim Pharr,
21 Nov 2005]