WITC 1-800-243-WITC Knutson's Kitchen

Back to: Knutson's Kitchen | WITC Home Page

Plum Dumplings E-mailed from Ingrid

"My Grandmother was Yugoslav, but I think she learned this from Hungarian friends and they are also known as Bohemian Dumplings."

The are basically dry Idaho type potatoes, boiled, peeled and riced. An egg and a bit of flour is added to make the warm potato dough hold together. The Italian plum (we freeze them to make them "juice" since we cant find them really ripe anymore) is put into the center of a flat round of dough which is firmed up around to seal in the plum. The dumplings are gently lowered into just simmering water. They come to the top when done, the dough "furs" a bit. They are removed, drained briefly and then rolled into buttered breadcrumbs to coat and dry them a bit. They can be held in an oven. They are served with cinnamon and sugar. Cut open the dumpling, cut open the plum, sprinkle and put the pits on the side of the plate as "count" how many a person had.

Back to: [David's Recipes] [Knutson's Kitchen] [WITC Home Page]

Fruit Dumplings E-mailed by Kathy

"My family has a recipe for fruit dumplings that can be made with apricots or the blue plums. The recipe came from my grandmother, she was Bohemian/Czech. I have included the recipe for you. It is a family favorite and fits in the category of comfort food."

1 c. milk
1/4 c farina
Cook until thickened.
Cool slightly, then add: 2 eggs, 1/2 tsp. salt, and 3 cups flour or enough flour to make dough of desired stiffness.
12 to 15 apricots of blue plums

Pat dough to a thickness of 1/2 inch, it should measure about 10 x 12 inches. Divide into 12 - 15 pieces, depending on the amount and size of the fruit. Take a piece of the dough, wrap it around the fruit, making sure the fruit is completely covered. The dough for the dumplings is like the texture of biscuit dough, soft but it stretches. You can also flour your hands lightly when you are handling the dough and wrapping up the fruit, but you don't want too much or the dough gets tough.

Cook in a large pot of boiling water for 20 minutes.

To serve, the dumpling is cut up on a plate, sprinkled with sugar, browned cracker crumbs and melted butter. That is how my family ate them. You can also grind poppy seed and mix that with sugar and sprinkle that on top. If you use the poppy seed mixture, skip the cracker crumbs. You can also substitute dry cottage cheese for the crumbs.

Back to: [David's Recipes] [Knutson's Kitchen] [WITC Home Page]

Cottage Cheese Dumplings Called in by Katie in Racine

3 eggs
1 carton dry cottage cheese
1/3-cup flour
1 Tbsp. sugar
1/2 tsp. salt

Beat eggs. Mix in remaining ingredients. Drop into boiling, salted water.

Back to: [David's Recipes] [Knutson's Kitchen] [WITC Home Page]

Cottage Cheese Dumplings Called in by Amanda in Milwaukee

2 eggs
1 egg yolk
1 Tbsp. melted butter
1 1/3 cups flour
1 tsp. salt
1 lb. dry cottage cheese

Beat eggs lightly. Mix in remaining ingredients. Drop into boiling, salted water.

Back to: [David's Recipes] [Knutson's Kitchen] [WITC Home Page]

Tater Tot Casserole Called in by Amanda in Milwaukee

1lb. ground beef
1 onion, finely chopped
salt and pepper
1 can cream of chicken soup
1 can "Veg-All"
Tater Tots

Brown ground beef with onion. Season with salt and pepper. Stir in soup. Drain Veg-All, saving a small amount of liquid. Add vegetables and some liquid to meat mixture. Put mixture in casserole. Top with Tater Tots. Bake 40 minutes at 350^ºF.

Back to: [David's Recipes] [Knutson's Kitchen] [WITC Home Page]