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1
DOUGH FOR DUMPLINGS: Sift together flour and salt, and add milk and enough water to make a light dough.
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2
This may be done in food processor.
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Sprinkle lightly with flour, knead a few times, form into a ball, and allow to rest, covered, for 15 minutes.
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4
FRUIT FILLING: Pit fruit, sprinkle with sugar, and let stand 30 minutes.
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5
Halve larger fruit.
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6
Strain juice from fruit into a saucepan, add water, and bring to boil.
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7
Cook until sugar dissolves and syrup thickens.
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8
Add more sugar if fruit is very tart.
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9
Roll out half of the dough into a rectangle 1/8 inch thick.
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10
Cut 3 inch rounds with cookie cutter.
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11
Form each round around a tablespoonful of fruit in a ball.
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12
Seal edges, roll in floured palms, and place on floured towels.
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13
Roll scraps last.
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14
Gently drop 10 to 12 dumplings in 3 quarts boiling water and stir lightly.
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15
Cook uncovered until halushky come to the surface.
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16
Drain in colander and place on platter.
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17
Serve warm with light fruit syrup and sweetened sour cream or mix 1 cup sour cream with 1 cup whipping cream and set out at room temperature for several hours to thicken.
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18
Mix again lightly before serving.
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19
Serve with a sprinkling of powdered sugar if you wish.
