Mix cream cheese with a tablespoon of butter. Add flour, beaten eggs and ½ t of salt. Combine all ingredients until smooth and put mixture on a floured board.

Form into a flat strip about an inch thick. Cut into narrow slices and drop into boiling salted water.

Simmer until dumplings rise to the top. Do not cook too quickly or they may fall apart. Remove from water with slotted spoon. Serve with melted butter poured over them.

Plum Dumplings

Plum Dumplings

Hungarian Plum Dumplings (Szilvasgomboc) are a traditional food, this recipe comes from the Hungarian Cookery Book by Karoly Gundel (1956) Serves 6 6 potatoes 3 eggs 40g (2oz) butter salt flour plums or damsons Method: Boil six mealy potatoes and rub them through a hair siev ...