A common fall dessert in my hometown in Transylvania, with its origins in the Austro-Hungarian Empire.
Enjoy!
romanian plum dumplings
16-18 dumplings
Ingredients
Icing sugar
Plums, pitted (if they’re small, 16-18; if they’re big, 8-9,we’ll use half a plum for one dumpling)
The dough:
800g potatoes, boiled, peeled and finely grated
250g all purpose flour
1 tsp salt
The breadcrumbs:
100g unsalted butter
200-250g breadcrumbs
To serve: sour cream (optional)
Method
Make the breadcrumbs to cover the dumplings before you finish cooking them.
In a pan on a medium heat, melt the butter, then add the breadcrumbs. Stir from time to time until breadcrumbs have a chestnut color. Leave to cool in a ceramic/glass baking dish. You need it for rolling the dumplings in it.
Mix well the ingredients for the dough. On the side have a bowl with water to dip your hands in when working the dough.
Take bits of the dough, roll it in between your well wetted palms, flatten it, put one or half plum in the middle and wrap the dough around the plum. Seal it by rolling it between the palms into a ball.
Put water in a large pot (I use a 5L pot) and bring to boil. Gently add the dumplings one by one. First, they will sink, but after a few minutes they’ll start floating. If they're still at the bottom of the pot, use a slotted spoon to help them rise. After 5 minutes when they’re all floating, turn them on the other side and let them cook for another 5 minutes.
Take them out with a slotted spoon and roll them in the buttery breadcrumbs. Dust them with icing sugar and eat them immediately as they are or with a dollop of sour cream on top.
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