Turbinado is raw coarse-textured sugar with a slightly molasses-like flavor.
- Yield: Makes 24
Source: Martha Stewart Living, September
- 1 egg, lightly beaten
- 1/4 cup milk
- 2 1/2 tablespoons sour cream
- 1 1/2 to 2 cups all-purpose flour, plus more for work surface
- 3 to 5 very ripe plums
- 1 vanilla bean
- 3/4 cup turbinado sugar
- Creme fraiche, for garnish
Whisk egg, milk, 1/4 cup water, and sour cream in the bowl of an electric mixer. Add the flour, 1/2 cup at a time, mixing well after each addition. Using dough-hook attachment, knead until dough is smooth and elastic, 10 to 15 minutes. Add as little additional flour as possible. Wrap dough in plastic wrap, and let rest for 30 minutes.
Cut plums in half, remove and discard pit, and cut fruit into thin slices. Place slices in a small mixing bowl. Slice vanilla bean in half lengthwise, scrape half of the bean, and place seeds in bowl with plums. Reserve remaining seeds and pod. Stir well to combine.
To make the dumplings, cut the dough in half. On a floured board, roll one piece of dough into a 1/16-inch-thick round. Keep remaining dough covered. Cut the dough into 3-inch circles using a cookie cutter or an inverted glass. To assemble, gently stretch each circle with your fingers or a rolling pin. Brush off excess flour with a dry pastry brush. Place 2 to 3 plum slices in the center. Fold the circle in half, pinching the edges together to seal. Form a decorative edge with your fingers or a fork. Place dumplings on a baking sheet lined with a kitchen towel, and set aside. Repeat with remaining dough and filling.
Fill a large saucepan with water. Add reserved vanilla seeds and pod and 1/2 cup sugar. Bring to a boil over high heat; reduce to a simmer. Poach dumplings until they are tender and float, about 5 minutes. Transfer to serving dish, garnish with a generous dollop of creme fraiche, and sprinkle with remaining sugar.