Jam packages - fasting

Name: Jam packages - fasting - Iosefina C.
Ingredients: 3 medium old potatoes; 2 tablespoons + 4 tablespoons margarine; 15 tablespoons white flour; 100 ml oil; 13 tablespoons breadcrumbs; 4 tablespoons sugar; 1 + 1/2 teaspoons salt; cinnamon powder; lemon zest (1/2 teaspoon); jam or marmalade for filling.

Dessert - Jam packages - fasting by Iosefina C. - Recipia

The jam-filled dumplings are sweet potato dough pockets, filled with jam or marmalade, and coated in breadcrumbs toasted with sugar, cinnamon, and lemon zest. They are made without eggs, making them suitable for fasting periods. The dough is simple but needs to be worked while the potatoes are still hot, and the dumplings should only be placed in boiling water. Quick Info Total Time: not specified in the original recipe; depends on the boiling time of the potatoes and the number of dumplings. Preparation Time: approximately 20-30 minutes, excluding the boiling time of the potatoes. Cooking Time: the potatoes should be boiled until soft, and the dumplings should be boiled until they rise to the surface. Servings: the number of pieces depends on the size of the formed dumplings. Difficulty: medium. Recipe Type: fasting dessert, with jam or marmalade. Ingredients For the dough and boiling 3 medium-sized old potatoes 15 tablespoons of white flour 4 tablespoons of margarine 50 ml of oil 1/2 teaspoon of salt For the flavored breadcrumbs 2 tablespoons of margarine 13 tablespoons of breadcrumbs 4 tablespoons of sugar cinnamon powder 1/2 teaspoon of grated lemon zest For the water in which the dumplings are boiled 50 ml of oil 1 teaspoon of salt For the filling jam or marmalade, as needed Optional 1 egg, if the recipe does not need to be fasting. In this case, add an additional 2 tablespoons of flour. Preparation Method 1. Boil the potatoes in their skins Wash the potatoes well and place them in boiling water with their skins on. Leave them until they are well cooked and can be easily mashed. Do not peel them before boiling, as this recipe uses boiled potatoes in their skins. 2. Prepare the breadcrumbs While the potatoes are boiling, melt the 2 tablespoons of margarine in a larger pot. Add the breadcrumbs to the melted margarine and stir continuously over low heat for about 10 minutes. The breadcrumbs should be toasted, not burnt. After removing the pot from the heat, stir a little more, as the breadcrumbs will continue to heat and can burn even after the heat is turned off. Allow them to cool slightly, then add the sugar, cinnamon, and grated lemon zest. 3. Prepare the potato dough Once the potatoes are boiled, peel them while they are still hot. Mash them together with the 4 tablespoons of margarine and 50 ml of oil. In the original recipe, the potatoes were blended with a hand blender. Gradually add the flour, followed by 1/2 teaspoon of salt. Mix the dough by hand until the ingredients are combined. The flour should be added gradually, not all at once, to make it easier to mix the dough as it comes together. If you choose the egg option, add one egg to the mixture and use a total of 2 additional tablespoons of flour compared to the original amount. 4. Bring the water to a boil In a pot, bring water to a boil along with 1 teaspoon of salt and 50 ml of oil. The water must be boiling before adding the dumplings. The oil used here is separate from the 50 ml included in the dough. In total, the recipe uses 100 ml of oil: 50 ml for the potato mixture and 50 ml for the boiling water. 5. Form the dumplings Divide the mixture into roughly equal pieces. Take a piece of dough and shape it into a small dumpling, then fill it with jam or marmalade. Seal the dough tightly around the filling so that the jam does not leak out during boiling. The amount of filling is not specified in the recipe. Use as much as fits inside without making it difficult to seal the dumpling. 6. Boil the dumplings When the water is boiling, add the dumplings to the pot. Let them boil until they rise to the surface of the water. This is the indicator used in the recipe to check if they are done. Remove them with a slotted spoon, being careful not to let them drain too much. 7. Coat them in breadcrumbs Immediately after removing them from the water, coat the dumplings in the flavored breadcrumbs. It is important to do this while they are still wet on the outside. If they cool down and dry out, the breadcrumbs will not stick as well. Place the coated dumplings on a platter and serve them as desired. Why I make this recipe often It’s a handy recipe when I want a fasting dessert made from simple ingredients: potatoes, flour, breadcrumbs, margarine, and jam. It doesn’t require baking, and the filling can be adapted based on the available jam. Another advantage is that the dumplings can be made in different sizes. If they are smaller, they are easier to serve and boil evenly. The breadcrumbs with sugar, cinnamon, and lemon zest give them their specific flavor, so I don’t need to complicate the mixture. Tips The potatoes should be mashed while they are hot. Once they cool down, they become harder to work with, and the dough may become more difficult to mix. Add the flour gradually. The 15 tablespoons are the amount in the recipe, but how the dough comes together may depend on how watery the potatoes were. Keep the heat low when toasting the breadcrumbs and stir continuously. They burn quickly, especially towards the end when the pot is already very hot. Carefully seal each dumpling before boiling. If there are cracks in the dough, the jam may leak into the water. Do not skip the immediate coating in breadcrumbs. The dumplings must be coated while they are still wet on the outside. Substitutions For the fasting version, use margarine and do not add an egg. The recipe is originally designed without eggs. If the fasting version is not necessary, you can add 1 egg to the dough. In this case, the amount of flour increases by 2 tablespoons. The jam can be replaced with marmalade. The source recipe does not specify a particular type, so you can use whatever you have on hand. Variations The dumplings can be made smaller or larger, but it is important to keep a similar size between pieces to ensure they boil at the same time. The same ingredients and proportions for the breadcrumbs can be used, regardless of the shape of the dumplings. What matters is that each piece is coated in breadcrumbs immediately after being removed from the water. If you use an egg, the dish is no longer fasting. Otherwise, the method remains the same, with the addition of the 2 tablespoons of flour. Serving Ideas The dumplings can be served plain, immediately after being coated in breadcrumbs. They are suitable as a dessert or a sweet snack. They can be placed on a platter and served warm or after cooling slightly. The breadcrumbs remain an important finishing touch, so it’s good to prepare them before starting to form the dumplings. Frequently Asked Questions Can I prepare the dumplings without eggs? Yes. The basic recipe is egg-free and suitable for fasting. If you add an egg, you need to use an additional 2 tablespoons of flour. Why is margarine used in the breadcrumbs? Margarine helps to toast the breadcrumbs and allows them to stick to the dumplings after boiling. The breadcrumbs are cooked over low heat for about 10 minutes, stirring continuously. How do I know when the dumplings are cooked? In the original recipe, the dumplings are left in the water until they rise to the surface. This is the indicator for the end of boiling. Why doesn’t the breadcrumbs stick to the dumplings? They were likely left too long after being removed from the water. The dumplings need to be coated in breadcrumbs immediately while they are still wet on the outside. Can I use any kind of jam? Yes, the recipe mentions jam or marmalade without specifying a particular variety. It’s only important that the filling can be sealed in the dough without leaking out. Nutritional Values The values are approximate and cannot be calculated with absolute precision, as the amount of jam is not specified, nor is the final number of dumplings. The estimate below refers to the entire recipe, excluding the jam filling, and may vary depending on the type of margarine, the size of the potatoes, and the actual amount of flour or breadcrumbs used. For the entire mixture, the estimate is approximately 2,500-2,800 kcal, 380-420 g of carbohydrates, 125-145 g of fat, and 25-35 g of protein. The jam adds calories and carbohydrates, depending on the amount used. Per piece, the values directly depend on how many dumplings you make. For example, if you yield 12 pieces, each will have approximately 210-235 kcal before calculating the exact amount of jam. This is just a rough division of the entire recipe, not an exact nutritional value. Storage and Reheating The dumplings are best fresh, immediately after being coated in breadcrumbs. If there are leftovers, store them in the refrigerator in a closed container. The breadcrumbs will soften over time, and the texture will not be the same as when freshly made. When reheating, heat only the amount that will be served. Since the recipe does not specify a particular reheating method, it is important to avoid repeatedly reheating the entire batch.

Jam packages - fasting

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