Plum dumplings


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Preparing plums:

Wash the plums well and cut them long, but not to the end, long enough to remove the seeds. In a bowl, mix the sugar with the cinnamon.

Dough preparation:

The potatoes are cleaned, washed and boiled. After they have boiled, we grind them well, when they are still hot, or we pass them through the mincer and then we let them cool.

Meanwhile, until the potatoes cool, heat the oil in a larger pan. When the oil has heated well, put the breadcrumbs and stir constantly to prevent the breadcrumbs from sticking and burning.

After about 5 minutes, during which time we "perfected" the breadcrumbs, add the sugar and vanilla sugar .... mix again for another 2-3 minutes and then turn off the heat ...

Put water in a pot and put it on high heat until it boils then leave it on medium heat, we do this to be ready.

We return to the preparation of the dough:

When the potatoes have cooled and been well mashed, sprinkle with a pinch of salt and mix. Add eggs and vanilla sugar and then mix. Add flour, little by little, and mix well.

Be careful how much flour you put, the dough does not have to be like donuts ... the dough will have a slightly sticky but elastic consistency, it can be handled easily ... do not make a normal, non-sticky dough, because you risk the dumplings come out too hard ... and too little flour means the decomposition of the dumplings in the water: D

After we prepared the dough, we sprinkled the flour on a clean board and shaped some bigger balls out of the dough. The ball is slapped and flattened until it is like a smaller stick.

In the middle of the dough we will place a plum, inside the plums we will put a little sugar with cinnamon, and we will unite the dough making it a ball again. We spin between the palms to make it easier.

With a spatula with holes we place the dumplings, one by one, in hot water. Leave until they float above the water and remove with a spatula. When we take them out with a spatula, we have to drain them well from the water and then roll them in breadcrumbs, roll them while they are hot. Roll well enough to soak well in breadcrumbs. We repeat the procedure until we finish making all the dumplings.

They are good both hot and cold.

Good appetite!



Plum dumplings

This one Plum or Plum Dumplings recipe it is different from the classic recipe we all know. In the composition of these Gomboti we will not find potatoes. This Plum Cheese recipe has a scalded dough like the ecler and does not harden like the classic dough after cooling.

We also present the Recipe in VIDEO format.

The dumplings are just as good the next day, in case there is one left… These dumplings can be prepared with other fresh fruits or with compote fruits but also filled with different jams.

You can find the classic recipe with potatoes at Galuste cu Prune.

Ingredients Gomboti with plums, dumplings with plums :

1 cup water (250 ml)
50 g butter or margarine
150 g flour,
1 or,
1/2 teaspoon salt
4 fresh plums (or from compote cut in half
(if the plums are fresh, put 1 teaspoon of sugar mixed with cinnamon instead of the seed)
150 g pesmet

Preparation Gomboti with plums, dumplings with plums:

Bring the salted water to the boil and when it boils, add the butter. When it boils again, gradually add the flour, stirring until the composition is homogenous. Take it off the heat and let it cool.
Add the egg to the cooled composition and work the dough well until it is incorporated and becomes homogeneous.

Roll the dough into a stick as in the picture below and divide it into 7-8 equal pieces. We spread the pieces between our palms, we put the plum halves in the middle and we form the dumplings.

Bring water to a boil, add salt and bring to the boil, boil the dumplings. Let it boil until it rises to the surface of the water on its own, remove it with a spatula and roll it in breadcrumbs.

Fry the breadcrumbs in a little oil (it is much tastier if you fry it in butter…) add a pinch of salt and roll the boiled dumplings in the breadcrumbs. Serve sprinkled with sugar and cinnamon or whipped cream.

PLUM recipes.

  • Baked plum jam
  • Quick Plum Cake
  • Dumplings with plum jam
  • Plum and vanilla cream cake

We are waiting for you with us on the page Instagram .
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so that we can see them too.
You can also find us on the channel Youtube- Cheerful Chefs, where we are waiting for you to subscribe !!
Thank you!!


Plum dumplings: the recipe of an 80-year-old woman from Arad

Plum dumplings are, for many children raised in Romania, the favorite dessert. Cooked by our grandmothers, they are delicious.

Summer is approaching, ie the period when the plums start to ripen, which is why we offer you the recipe for plum dumplings. The recipe is collected by Agerpres from Aunt Maria, an octogenarian from Arad.

Ingredient:

  • 600 g potatoes
  • 150 grams of sugar
  • an envelope with cinnamon powder
  • 150 grams of flour
  • salt
  • 4 - 5 tablespoons lard
  • 3 - 4 tablespoons breadcrumbs
  • 500g pitted plums

Method of preparation:
"We boil the potatoes in salted water, we make them puree, we mix them with flour, after which we knead a soft dough, which we then leave to rest a little", says Aunt Maria.

Next, cut the plums in half and remove the seeds, and put the breadcrumbs in a saucepan and brown in lard. "We put the dough on a wooden board lined with flour and we spread it to a thickness of about 0.5 - 1 cm thick., After which we cut it into squares with a side of 8 - 10 cm. In each square we put half a plum, in which we put a little sugar and cinnamon powder, after which we form spherical balls of the same size, as far as possible ", said Aunt Maria.

Put on the fire a pot of appropriate size, in which the water in which a pinch of salt has been put is boiled, the pot in which the dumplings are boiled.

"After the dumplings rise to the surface, we let them boil for about 5 minutes, and then we take them out of the water with a spatula. The last phase follows, in which the dumplings are passed through the breadcrumbs, now they are ready to be put on the plate. to be eaten ", added Aunt Maria.

Dumplings can also be filled with apricots, or even jam, not just plums.

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Plum dumplings & # 8211 dumplings. Fasting recipe

Plum dumplings are delicious and remind us all of the times when our mothers or grandmothers made them for us.

Plum dumplings are quite easy to make and are perfect to be eaten during fasting periods.

If you still don't know how to make plum dumplings, we'll teach you. You need some ingredients, free time and a lot of good cheer.

Ingredients for fasting plum dumplings

• 550-600 grams of pink potatoes (the idea is to keep 500 grams after they are ready to be cooked and cleaned)
• 125 grams of white flour (type 550 I used)
• 75 grams of wheat semolina
• 150 grams of breadcrumbs
• 4 tablespoons vegetable oil (I used walnut oil, it gave an irresistible aroma, if you do not have, any oil with a neutral taste is good)
• salt
• sugar (or fructose, or other sweetener powder) to taste
• 1 sachet of vanilla sugar
• 1 teaspoon grated cinnamon
• 8 large plums,

Preparation of fasting dumplings with plums - plum dumplings - dough

Wash the potatoes very well and put them to boil in a pot of cold water (enough to cover 2-3 fingers) and 1 teaspoon of salt. Boil for about 20 minutes, until well softened then drain. Peel as much as possible while still hot. Place in a large bowl.

Crush the potatoes with the hand blender. You get a sticky paste. Let it cool and in the meantime put a large pot of water on the fire (4-5 liters).

Meanwhile, heat a pan over medium heat. Add the oil and immediately the breadcrumbs. Stir patiently until the breadcrumbs turn golden brown and spread a pleasant smell of baked pie. Pour the breadcrumbs into a plate, sweeten to taste and add vanilla sugar and cinnamon.

After the potato paste has cooled enough, add the semolina and flour and 1 pinch of salt and knead quickly.

We are in no way trying to get a fluffy dough. We won't even bother too much, just 2-3 minutes. Although the dough will be soft, it will not be very sticky, it will work quite easily.

I used for 16 dumplings, 16 halves of plums. If you prefer, you can use whole plums, you can add a little sugar in the middle of them, etc.

It is important, in the case of frozen plums, not to let them thaw. Take them out of the freezer only after you have finished the dough and the water for boiling the dumplings is already about to boil. If they soften, they will leave a lot of water and will be much more difficult to wrap in the dough.

When the water in the large pot starts to stir slightly, add 1 teaspoon with a pinch of salt. Stir to dissolve and reduce heat to medium-low, not to boil vigorously.

We prepare a small bowl of water on the work surface. In it we will wet our palms before shaping each of our fasting plum dumplings.

With wet palms, break a piece of dough about the size of a ping pong ball. Flatten it in the palm, add half a plum (fresh or frozen, or 1 teaspoon of consistent plum magic). Then shape the dumpling, being careful not to stick somewhere.

As soon as we have formed the dumpling, we release it in the water that boils in the pot. We wet our palms and shape all the fasting dumplings in turn. We try to work as quickly as possible, so that there is not a big time difference between the first and last dumplings put to boil.

After we have added them all to the pot, we pass with a spatula on the bottom of the pot, to make sure that the dumplings are not stuck. After they have all risen to the surface, simmer for another 4-5 minutes, then turn off the heat and cover the pot with a lid, so that the semolina swells and makes the dough very fragile.

After our fasting plum dumplings have boiled, remove them with a whisk, draining them well of the liquid. They will be placed directly in the flavored breadcrumbs prepared in point 3.

Roll the dumplings in the flavored breadcrumbs, dress well on all sides, then arrange our dumplings with prunes on a plate.


Plum dumplings & # 8211 dumplings. Fasting recipe

Plum dumplings are delicious and remind us all of the times when our mothers or grandmothers made them for us.

Plum dumplings are quite easy to make and are perfect to be eaten during fasting periods.

If you still don't know how to make plum dumplings, we'll teach you. You need some ingredients, free time and a lot of good cheer.

Ingredients for fasting plum dumplings

• 550-600 grams of pink potatoes (the idea is to keep 500 grams after they are ready to be cooked and cleaned)
• 125 grams of white flour (type 550 I used)
• 75 grams of wheat semolina
• 150 grams of breadcrumbs
• 4 tablespoons vegetable oil (I used walnut oil, it gave an irresistible aroma, if you do not have, any oil with a neutral taste is good)
• salt
• sugar (or fructose, or other sweetener powder) to taste
• 1 sachet of vanilla sugar
• 1 teaspoon grated cinnamon
• 8 large plums,

Preparation of fasting dumplings with plums - plum dumplings - dough

Wash the potatoes very well and put them to boil in a pot with cold water (enough to cover 2-3 fingers) and 1 teaspoon of salt. Boil for about 20 minutes, until well softened then drain. Peel as much as possible while still hot. Place in a large bowl.

Crush the potatoes with the hand blender. You get a sticky paste. Let it cool and in the meantime put a large pot of water on the fire (4-5 liters).

Meanwhile, heat a pan over medium heat. Add the oil and immediately the breadcrumbs. Stir patiently until the breadcrumbs turn golden brown and spread a pleasant smell of baked pie. Pour the breadcrumbs into a plate, sweeten to taste and add vanilla sugar and cinnamon.

After the potato paste has cooled enough, add the semolina and flour and 1 pinch of salt and knead quickly.

We are in no way trying to get a fluffy dough. We won't even bother too much, just 2-3 minutes. Although the dough will be soft, it will not be very sticky, it will work quite easily.

I used for 16 dumplings, 16 halves of plums. If you prefer, you can use whole plums, you can add a little sugar in the middle of them, etc.

It is important, in the case of frozen plums, not to let them thaw. Take them out of the freezer only after you have finished the dough and the water for boiling the dumplings is already about to boil. If they soften, they will leave a lot of water and will be much more difficult to wrap in the dough.

When the water in the large pot starts to stir slightly, add 1 teaspoon with a pinch of salt. Stir to dissolve and reduce heat to medium-low, not to boil vigorously.

We prepare a small bowl of water on the work surface. In it we will wet our palms before shaping each of our fasting plum dumplings.

With wet palms, break a piece of dough about the size of a ping pong ball. Flatten it in the palm, add half a plum (fresh or frozen, or 1 teaspoon of consistent plum magic). Then shape the dumpling, being careful not to stick somewhere.

As soon as we have formed the dumpling, we release it in the water that boils in the pot. We wet our palms and shape all the plums dumplings in turn. We try to work as fast as possible, so that there is not a big time difference between the first and last dumplings put to boil.

After we have added them all to the pot, we pass with a spatula on the bottom of the pot, to make sure that the dumplings are not stuck. After they have all risen to the surface, simmer for another 4-5 minutes, then turn off the heat and cover the pot with a lid, so that the semolina swells and makes the dough very fragile.

After our fasting plum dumplings have boiled, remove them with a whisk, draining them well of the liquid. They will be placed directly in the flavored breadcrumbs prepared in point 3.

Roll the dumplings in the flavored breadcrumbs, dress well on all sides, then arrange our dumplings with prunes on a plate.


Plum dumplings, Transylvanian recipe step by step

Plum dumplings, Transylvanian recipe step by step. How to make dumplings with potato dough Recipe for dumplings with plums, jam or other seasonal fruits.


Ingredients Dumplings With Plums:

(more eyes, but from which 22 dumplings resulted)

  • 4 potatoes, of which one large and 3 medium & # 8211 to have had about 600 grams in total
  • 2 eggs
  • 8 tablespoons white flour (topped & # 8211 200 grams in total)
  • 4 tablespoons semolina (about 50-60 grams of large-grained wheat semolina)
  • 1 pinch of salt
  • 1 tablespoon sunflower oil
  • 40 grams of butter

Plum Dumplings & # 8211 the origin of the recipe that I make and some variations on the same theme

This recipe is from my mother. My aunt makes another dough recipe, with some oil in the composition. The dumplings come out good with her recipe, but I stayed true to it because the dough remains just as fragile even after the dumplings cool down.

I must remember that plum dumplings are made from potato dough, but also from the scalded one (I already mentioned above) but also from the dough with cow's cheese, similar to the one for boiled papanas. From all these doughs are made dumplings with apricots as well, but also with cottage cheese mixed with egg and raisins.

But let me go back to my recipe today, the one for plum dumplings with potato dough.

Preparation Dumplings with plums & # 8211 dough preparation

1. For starters, choose rather floury potatoes, from those that are suitable for puree, not for frying. Wash the potatoes with the peel well and put them to boil. When they are well cooked, drain the water and let it cool as much as it can touch and peel.

2. Mash the potatoes well.

3. Add in turn the two whole eggs, a pinch of salt, the 4 tablespoons of semolina and 8 tablespoons of flour.

4. Knead the dough quickly, without insisting much. The idea is to get a soft dough, which gathers in a ball and comes off the walls of the bowl, but which is still slightly sticky to the hands. If necessary, add another tablespoon of flour, but without exaggeration, you should not get a heavy dough.

(The dough should be soft, maybe it's a little harder to work with, but the result is very fragile. If you add flour until you get a dough that doesn't stick, the dumplings will be hard no matter how much you boil them) .

Preparation of flavored breadcrumbs

3. While the potatoes were cooking, I prepared the breadcrumbs. I heated the oil in a pan, then added the butter.

4. When the butter has completely melted, add the breadcrumbs and brown it, stirring frequently so that it does not burn.

5. Ever since I know myself, I have been eating plum dumplings with breadcrumbs sweetened with caster sugar. I know, if I put powdered sugar it would probably be finer, but for this dessert I prefer to feel the sugar crystals crunch. That's how I got used to it and that's how I like it. So, I added caster sugar (to taste) and seeds from a vanilla pod.

Boiling dumplings

6. I put a large pot (5-6 liters) full of water to boil.

7. When the water almost boils, add a tablespoon of salt to the pot and start shaping the dumplings. With your hands permanently watered (I keep a bowl of water at hand), break pieces of dough about the size of a plum. Flatten the dough in the palm of your hand and add the pre-prepared plum halves. My grandmother used to make whole plums, but the cannonballs as big as cannonballs came out!

Some prefer to add sugar mixed with flavors (cinnamon) inside the plums, others put a small cube of butter. I prefer them simple.

Note: in winter the dumplings can be prepared identically, using halves of frozen plums. We do not thaw them, but wrap them while they are well frozen in the dough, then continue as in the next steps.

8. Carefully close the dough over the plum, round the dumplings in wet palms and dip one by one in boiling water.

Place the plum dumplings on a plate and serve (they go very well sprinkled with sour cream, if you like). If you follow the recipe above, plum dumplings will be just as good as cold. Great appetite!


Plum dumplings

This one Plum or Plum Dumplings recipe it is different from the classic recipe we all know. In the composition of these Gomboti we will not find potatoes. This plum dumpling recipe has a scalded dough like the eclair and does not harden like the classic dough after cooling.

We also present the Recipe in VIDEO format.

The dumplings are just as good the next day, in case there are any left… These dumplings can be prepared with other fresh fruits or with compote fruits but also filled with different jams.

You can find the classic recipe with potatoes at Galuste cu Prune.

Ingredients Gomboti with plums, dumplings with plums :

1 cup water (250 ml)
50 g butter or margarine
150 g flour,
1 or,
1/2 teaspoon salt
4 fresh plums (or from compote cut in half
(if the plums are fresh, put 1 teaspoon of sugar mixed with cinnamon instead of the seed)
150 g pesmet

Preparation Gomboti with plums, dumplings with plums:

Bring the salted water to the boil and when it boils, add the butter. When it boils again, gradually add the flour, stirring until the composition is homogenous. Take it off the heat and let it cool.
Add the egg to the cooled composition and work the dough well until it is incorporated and becomes homogeneous.

Roll the dough into a stick as in the picture below and divide it into 7-8 equal pieces. We spread the pieces between our palms, we put the plum halves in the middle and we form the dumplings.

Bring water to a boil, add salt and bring to the boil, boil the dumplings. Let it boil until it rises to the surface of the water on its own, remove it with a spatula and roll it in breadcrumbs.

Fry the breadcrumbs in a little oil (it is much tastier if you fry it in butter…) add a pinch of salt and roll the boiled dumplings in the breadcrumbs. Serve sprinkled with sugar and cinnamon or whipped cream.

PLUM recipes.

  • Baked plum jam
  • Quick Plum Cake
  • Dumplings with plum jam
  • Plum and vanilla cream cake

We are waiting for you with us on the page Instagram .
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so that we can see them too.
You can also find us on the channel Youtube- Cheerful Chefs, where we are waiting for you to subscribe !!
Thank you!!


Ingredients Dumplings With Plums:

(more eyes, but from which 22 dumplings resulted)

  • 4 potatoes, of which one large and 3 medium - to have had about 600 grams in total
  • 2 eggs
  • 8 tablespoons white flour (topped - 200 grams in total)
  • 4 tablespoons semolina (about 50-60 grams of large-grained wheat semolina)
  • 1 pinch of salt
  • 1 tablespoon sunflower oil
  • 40 grams of butter

150 grams of breadcrumbs

  • sugar (cough or powder) to taste
  • vanilla sugar and / or cinnamon powder
  • of course, 11-12 plums pitted and pitted in half
  • Plum Dumplings - the origin of the recipe that I make and some variations on the same theme

    This recipe is from my mother. My aunt makes another dough recipe, with some oil in the composition. The dumplings come out good with her recipe, but I stayed true to it because the dough remains just as fragile even after the dumplings cool down.

    I must remember that plum dumplings are made from potato dough, but also from the scalded one (I already mentioned above) but also from the dough with cow's cheese, similar to the one for boiled papanas. From all these doughs are made dumplings with apricots as well, but also with cottage cheese mixed with egg and raisins.

    But let me go back to my recipe today, the one for plum dumplings with potato dough.

    Preparation Plum dumplings - dough preparation

    1. For starters, choose rather floury potatoes, from those that are suitable for puree, not for frying. Wash the potatoes with the peel well and put them to boil. When they are well cooked, drain the water and let it cool as much as it can touch and peel.

    2. Mash the potatoes well.

    3. Add in turn the two whole eggs, a pinch of salt, the 4 tablespoons of semolina and 8 tablespoons of flour.

    4. Knead the dough quickly, without insisting much. The idea is to get a soft dough, which gathers in a ball and comes off the walls of the bowl, but which is still slightly sticky to the hands. If necessary, add another tablespoon of flour, but without exaggeration, you should not get a heavy dough.

    (The dough should be soft, maybe it's a little harder to work with, but the result is very fragile. If you add flour until you get a dough that doesn't stick, the dumplings will be hard no matter how much you boil them) .

    Preparation of flavored breadcrumbs

    3. While the potatoes were cooking, I prepared the breadcrumbs. I heated the oil in a pan, then added the butter.

    4. When the butter has completely melted, add the breadcrumbs and brown it, stirring frequently so that it does not burn.

    5. Ever since I know myself, I have been eating plum dumplings with breadcrumbs sweetened with caster sugar. I know, if I put powdered sugar it would probably be finer, but for this dessert I prefer to feel the sugar crystals crunch. That's how I got used to it and that's how I like it. So, I added caster sugar (to taste) and seeds from a vanilla pod.

    Boiling dumplings

    6. I put a large pot (5-6 liters) full of water to boil.

    7. When the water almost boils, add a tablespoon of salt to the pot and start shaping the dumplings. With your hands permanently watered (I keep a bowl of water at hand), break pieces of dough about the size of a plum. Flatten the dough in the palm of your hand and add the pre-prepared plum halves. My grandmother used to make whole plums, but the cannonballs were as big as cannonballs!

    Some prefer to add sugar mixed with flavors (cinnamon) inside the plums, others put a small cube of butter. I prefer them simple.

    Note: in winter the dumplings can be prepared identically, using halves of frozen plums. We do not thaw them, but wrap them while they are well frozen in the dough, then continue as in the next steps.

    8. Carefully close the dough over the plum, round the dumplings in the wet palms and dip one by one in boiling water.

    Place the plum dumplings on a plate and serve (they go very well sprinkled with sour cream, if you like). If you follow the recipe above, plum dumplings will be just as good as cold. Great appetite!


    Dumplings with plums & # 8211 dumplings. Fasting recipe

    The plum dumplings are delicious and remind us all of the times when our mothers or grandmothers made them for us.

    Plum dumplings are quite easy to make and are perfect to be eaten during fasting periods.

    If you still don't know how to make fasting plum dumplings, we'll teach you. You need some ingredients, free time and a lot of good cheer.

    Ingredients for fasting plum dumplings

    • 550-600 grams of pink potatoes (the idea is to keep 500 grams after they are ready to be cooked and cleaned)
    • 125 grams of white flour (type 550 I used)
    • 75 grams of wheat semolina
    • 150 grams of breadcrumbs
    • 4 tablespoons vegetable oil (I used walnut oil, it gave an irresistible aroma, if you do not have, any oil with a neutral taste is good)
    • salt
    • sugar (or fructose, or other sweetener powder) to taste
    • 1 sachet of vanilla sugar
    • 1 teaspoon grated cinnamon
    • 8 large plums,

    Preparation of fasting dumplings with plums - plum dumplings - dough

    Wash the potatoes very well and put them to boil in a pot of cold water (enough to cover 2-3 fingers) and 1 teaspoon of salt. Boil for about 20 minutes, until well softened then drain. Peel as much as possible while still hot. Place in a large bowl.

    Crush the potatoes with the hand blender. You get a sticky paste. Let it cool and in the meantime put a large pot of water on the fire (4-5 liters).

    Meanwhile, heat a pan over medium heat. Add the oil and immediately the breadcrumbs. Stir patiently until the breadcrumbs turn golden brown and spread a pleasant smell of baked pie. Pour the breadcrumbs into a plate, sweeten to taste and add vanilla sugar and cinnamon.

    After the potato paste has cooled enough, add the semolina and flour and 1 pinch of salt and knead quickly.

    We are in no way trying to get a fluffy dough. We won't even bother too much, just 2-3 minutes. Although the dough will be soft, it will not be very sticky, it will work quite easily.

    I used for 16 dumplings, 16 halves of plums. If you prefer, you can use whole plums, you can add a little sugar in the middle of them, etc.

    It is important, in the case of frozen plums, not to let them thaw. Take them out of the freezer only after you have finished the dough and the water for boiling the dumplings is already about to boil. If they soften, they will leave a lot of water and will be much more difficult to wrap in the dough.

    When the water in the large pot starts to stir slightly, add 1 teaspoon with a pinch of salt. Stir to dissolve and reduce heat to medium-low, not to boil vigorously.

    We prepare a small bowl of water on the work surface. In it we will wet our palms before shaping each of our fasting plum dumplings.

    With wet palms, break a piece of dough about the size of a ping pong ball. Flatten it in the palm, add half a plum (fresh or frozen, or 1 teaspoon of consistent plum magic). Then shape the dumpling, being careful not to stick somewhere.

    As soon as we have formed the dumpling, we release it in the water that boils in the pot. We wet our palms and shape all the plums dumplings in turn. We try to work as quickly as possible, so that there is not a big time difference between the first and last dumplings put to boil.

    After we have added them all to the pot, we pass with a spatula on the bottom of the pot, to make sure that the dumplings are not stuck. After they have all risen to the surface, simmer for another 4-5 minutes, then turn off the heat and cover the pot with a lid, so that the semolina swells and makes the dough very fragile.

    After our fasting plum dumplings have boiled, remove them with a whisk, draining them well of the liquid. They will be placed directly in the flavored breadcrumbs prepared in point 3.

    Roll the dumplings in the flavored breadcrumbs, dress well on all sides, then arrange our dumplings with prunes on a plate.


    Ingredients Dumplings With Plums:

    (more eyes, but from which 22 dumplings resulted)

    • 4 potatoes, of which one large and 3 medium & # 8211 to have had about 600 grams in total
    • 2 eggs
    • 8 tablespoons white flour (topped & # 8211 200 grams in total)
    • 4 tablespoons semolina (about 50-60 grams of large-grained wheat semolina)
    • 1 pinch of salt
    • 1 tablespoon sunflower oil
    • 40 grams of butter

    Plum Dumplings & # 8211 the origin of the recipe that I make and some variations on the same theme

    This recipe is from my mother. My aunt makes another dough recipe, with some oil in the composition. The dumplings come out good with her recipe, but I stayed true to it because the dough remains just as fragile even after the dumplings cool down.

    I must remember that plum dumplings are made from potato dough, but also from the scalded one (I already mentioned above) but also from the dough with cow's cheese, similar to the one for boiled papanas. From all these doughs are made dumplings with apricots as well, but also with cottage cheese mixed with egg and raisins.

    But let me go back to my recipe today, the one for plum dumplings with potato dough.

    Preparation Dumplings with plums & # 8211 dough preparation

    1. For starters, choose rather floury potatoes, from those that are suitable for puree, not for frying. Wash the potatoes with the peel well and put them to boil. When they are well cooked, drain the water and let it cool as much as it can touch and peel.

    2. Mash the potatoes well.

    3. Add in turn the two whole eggs, a pinch of salt, the 4 tablespoons of semolina and 8 tablespoons of flour.

    4. Se framanta rapid aluatul, fara a insista foarte mult. Ideea e sa se obtina un aluat molcut, care sa se adune intr-o bila si sa se desfaca de pe peretii vasului, dar care e inca usor lipicios fata de maini. La nevoie, mai adaugati cate o lingura de faina, dar fara exagerare, nu trebuie sa se obtina un aluat greu.

    (Aluatul trebuie sa fie moale, poate e ceva mai greu de lucrat cu el, insa rezultatul e de o mare fragezime. Daca se adauga faina pana la obtinerea unui aluat care nu se mai lipeste, galustele vor fi tari oricat le-am fierbe).

    Prepararea pesmetului aromat

    3. Cat timp au fiert cartofii, eu am pregatit pesmetul. Am incins uleiul intr-o tigaie, apoi am adaugat untul.

    4. Cand untul s-a topit complet, am adaugat pesmetul si l-am rumenit, amestecand frecvent ca sa nu se arda.

    5. De cand ma stiu eu pe lume, mananc galuste cu prune cu pesmetul indulcit cu zahar tos. Stiu, daca as pune zahar pudra probabil ar fi mai fin, dar la acest desert prefer sa simt cristalele de zahar crantanind. Asa m-am obisnuit si asa imi place. Asadar, am adaugat zaharul tos (dupa gust) si semintele dintr-o pastaie de vanilie.

    Fierberea galustelor

    6. Am pus o oala incapatoare (5-6 litri) plina cu apa, la fiert.

    7. Cand apa aproape clocoteste, se adauga in oala o lingura rasa de sare si se trece la modelarea galustelor. Cu mainile in permanenta udate cu apa (eu tin un castronel cu apa la indemana) se rup bucati din aluat cam de dimensiunea unei prune. Se aplatizeaza aluatul in palma si se adauga jumatatile de prune dinainte pregatite. Buna-mea facea cu prune intregi, dar ieseau gombotii mari cat ghiulele de tun!

    Unii prefera sa adauge in interiorul prunelor zahar amestecat cu arome (scortisoara), altii pun un cubulet mic de unt. Eu le prefer simple.

    Observație: in timpul iernii gombotii se pot pregati identic, folosind jumatati de prune congelate. Nu le decongelam, ci le invelim cat sunt inghetate bine in aluat, apoi continuam ca in pasii urmatori.

    8. Se inchide cu grija aluatul peste pruna, se rotunjesc galustele in palmele ude si se plonjeaza pe rand in apa clocotita.

    Se aseaza galustele cu prune pe un platou si se servesc (merg foarte bine stropite cu smantana, daca va place). Daca veti respecta reteta de mai sus, gombotii cu prune vor fi la fel de buni calzi, ca si reci. Pofta mare!


    Video: Potato Fresh Plum Dumplings (May 2022).


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