Unleavened Plum Dumplings

Dough mixed with semi-coarse flour, warm milk, butter, a pinch of salt and one egg, rolled out in the shape of a snake, whole plums wrapped in slices of dough, dumplings cooked in water and served liberally sprinkled with ground poppy seeds mixed with sugar, topped with melted butter.

Ingredients:

1 cup of coarse flour 1 cup hot milk 1 heaping teaspoon butter 1 pc

td>eggs plums pinch of salt water to cook the plums flour to flour the work surface and roll out the dough sugar mixed with ground poppy seeds and melted butter (butter crumble)

Procedure:

1. Pour the semi-coarse flour in a bowl with boiling milk in which we have dissolved a piece of butter, stir and beat 1 egg into the still hot mass, make a smooth dough that will not stick
2. Roll out a long snake on a floured work surface, flatten the dough with your hands and place the plums on it with greater spacing, then cut the dough between each plum 3. Serve the plum dumplings liberally sprinkled with sugar mixed with ground poppy seeds and topped with melted butter, or you can also sprinkle them with butter crumble.

Recommendation:

The thickness of the batter ranges from completely thin, so that the plum shines through, to a little thicker, as one likes.