Welcome to Roadfood. For many years (1980-2000) my brother lived in the Valley, not too far from you. He was in the hills above the 118, off Reseda Blvd. I recall him taking us to a BBQ place in or near 1000 Oakes.
Thanks for the memory jog about the dumplings. I wish I could remember the Czech word my Mom used for them. It wasn't the 'gumboz
' you mentioned. I'll look in the cookbooks she left me to see if I can find it.
We have two Santa Rosa Plum
trees in our little orchard. They do ok here in Southern Indiana, but the Ozark Premier
(another specie of Blue-Free-stone Plum) really puts out the fruit for us. We brought back two 'sucker shoots' of Plucots
from our SoCal orchard, and this year they are finally giving us some Plucots !
Yeah, melted butter and the cinnamon and sugar mix was the topping of choice and we would devour them faster than Mom could get them out of the water/steam. I wasn't much into the exotic cheese toppings as a kid, but might enjoy them now.
Here is a recipe for Knedliky, The Czech Fruit Dumpling. We liked the Apricot filling best of all! Fruit Dumplings (Svestkove Knedliky)
2 cups flour
1 egg, slightly beaten
2 tablespoons melted butter
1/4 cup milk
1 teaspoon salt Mix egg with butter and milk. Add salt. Sift flour on a board and add first mixture, kneading until smooth. Cut dough into small pieces and wrap evenly around the fruit (make sure to pre-pit your fruit!). Seal well all around. Drop dumplings in a large pan of boiling salted water and cook for about 8 minutes. Do not overcook. Remove from water immediately, sprinkle with melted butter and keep in a colander over hot water until ready to serve. Arrange on a platter, sprinkle with some more melted butter and sugar. Crumbled pot cheese, ground poppy seed or bread crumbs fried in butter can be used for topping.
<message edited by mayor al on Wed, 05/26/10 8:16 PM>