Plum Dumplings
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Plum Dumplings
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Plum dumplings following mum's old recipe - fluffy, flavorsome and perfectly tasty, filled with fresh plums and a crunchy sweet breadcrumb crust.
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Ingredients
For the dumplings:
- 500 g potato potatoes are weighed boiled and peeled, white, boiled in salted water
- 2 egg large
- 30 ml sunflower oil
- 50 g wheat grits (semolina)
- 1 tsp salt
- 325 g all-purpose flour
- 20-25 plum if you have large plums, use only half a plum per dumpling, small, pitted
For the assembly:
- 50 g butter
- 100 g breadcrumbs
- 100 g sugar
- 1 tsp cinnamon
Instructions
- Boil the potatoes with skin in salted water.
- Allow the boiled potatoes to cool completely, then peel and grate them on the side of the grater intended for fine grating.
- Add the eggs, salt and oil and mix the ingredients with a spoon.
- Add the solid ingredients (flour and semolina) and knead the dough by hand. The dough will be sticky and you will be tempted to add flour. Don't! 😊
- Take a ball of dough, flatten it in your palms and place a pitted plum in the middle. If the plum is large, put only half a plum. Shape the dumplings with your hands and place them on a floured surface.
- In a large pot, bring water to a boil. When the water starts to boil, add two teaspoons of salt and the plum dumplings. Boil the dumplings in two or three batches. Avoid putting in too many dumplings at once so they don't stick together. Boil the dumplings for 12 minutes.
- While the dumplings are boiling, melt butter in a pan, add the breadcrumbs and let them brown. Finally add sugar and cinnamon.
- Take the dumplings out of the water with a skimmer and put them over the breadcrumbs.
- Coat them with breadcrumbs all over.
- Serve the dumplings hot! I must warn you though, they are also delicious when cold 🙂
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