Recipes from Cooking with Doyle Moore on Focus 580

November 6 , 2002:  Filled Dumplings

BASIC DUMPLING DOUGH

• egg

• oil

• sugar

• flour

• baking powder

Cream together egg, oil, and sugar.  Add flour and baking powder.

VERENIKA

• 8 eggs

• 3 ½ cups of flour

• 2 pints dry cottage cheese

• 1 teaspoon salt

• water

Separate eggs.  Put egg yolks and cottage cheese together with salt.  Mix egg whites, flour, and ¼ cup water.  Mix it until it is soft and pliable.  Roll out until 1/16^th of an inch thick.  Add a tablespoon of cheese mix in middle of the dough and fold it over.  Use a cup or cookie cutter to cut dough and seal.  Boil in salted water for 8 to 10 minutes.  Once they float to top, remove them and sauté in butter.  Serve with sour cream or jam. 

SOUTHERN DUMPLING/NOODLE DOUGH

• self rising flour

• liquid from boiling food (ex. turkey)

Spoon liquid into flour.  Stir and then kneed.  Roll down to 3/8 or ½ inch thick.  Cut into long slices, one inch wide and six inches long.  Let the dough sit until it rises.  Drop the strips into boiling water.

PLUM DUMPLINGS

Dough:

• 3 cups flour

• 1 teaspoon salt

• 2 eggs

• ¼ cup softened butter

• touch of milk

Filling:

• nutmeg

• cinnamon

• plums

Beat butter and eggs together.  Kneed dough for 10 minutes.  Roll into ball and let it rest.  Roll the dough out to 1/8 of an inch.  Cut circles in dough with cookie cutters.  Place 2 plum halves in the center of each circle.  Sprinkle with nutmeg and cinnamon.  Cover with a second circle of dough and seal around edges.  Boil in salt water for 12 minutes.  Remove and pour butter and bread crumbs over top.