To prepare delicious plum dumplings, start by boiling the potatoes. Choose medium-sized potatoes, clean them of impurities, and boil them with the skin in cold water. Once the water starts to boil, let them cook for about 20-25 minutes or until they become soft. After boiling, remove them from the water and let them cool slightly. When they are cool enough to handle, peel them and mash them with a fork until you get a fine puree. It is important that no larger pieces remain, as they could compromise the final texture of the dumplings.
In a separate pan, toast the breadcrumbs. Choose a quality breadcrumb and toast it over medium heat, stirring constantly, until it turns brownish-red and has a pleasant aroma. Once toasted, transfer it to a bowl and let it cool.
Returning to the potato puree, make sure it is completely cooled, then add the beaten eggs and enough flour to obtain a homogeneous dough, similar to that of a sweet bread. Mix well, using a spatula or your hands, until the ingredients are perfectly incorporated and the dough becomes elastic.
Prepare the plums by cutting each plum in half and removing the pits. In the center of each half, sprinkle a mixture of cinnamon and sugar, which will add a special taste to the dumplings.
To form the dumplings, take a piece of dough and shape it into a ball. Gently flatten the ball in your palm, place a half of a plum filled with sugar and cinnamon in the center, and seal the dough well, forming a compact ball. Continue the process until you finish all the ingredients.
In a large pot, bring about 5 liters of water to a boil. Once the water is boiling, carefully add the dumplings, being careful not to overcrowd them, so they don’t stick together. Let them boil for 15-20 minutes until they rise to the surface, indicating they are ready.
After the dumplings are cooked, remove them with a spatula and coat them in the toasted breadcrumbs, ensuring they are evenly covered. They can be served warm, sprinkled with powdered sugar, with fruit jam or sour cream, according to preferences. Plum dumplings are a perfect treat to celebrate Dragobete, bringing a touch of tradition and flavor to every meal. Enjoy!
In a separate pan, toast the breadcrumbs. Choose a quality breadcrumb and toast it over medium heat, stirring constantly, until it turns brownish-red and has a pleasant aroma. Once toasted, transfer it to a bowl and let it cool.
Returning to the potato puree, make sure it is completely cooled, then add the beaten eggs and enough flour to obtain a homogeneous dough, similar to that of a sweet bread. Mix well, using a spatula or your hands, until the ingredients are perfectly incorporated and the dough becomes elastic.
Prepare the plums by cutting each plum in half and removing the pits. In the center of each half, sprinkle a mixture of cinnamon and sugar, which will add a special taste to the dumplings.
To form the dumplings, take a piece of dough and shape it into a ball. Gently flatten the ball in your palm, place a half of a plum filled with sugar and cinnamon in the center, and seal the dough well, forming a compact ball. Continue the process until you finish all the ingredients.
In a large pot, bring about 5 liters of water to a boil. Once the water is boiling, carefully add the dumplings, being careful not to overcrowd them, so they don’t stick together. Let them boil for 15-20 minutes until they rise to the surface, indicating they are ready.
After the dumplings are cooked, remove them with a spatula and coat them in the toasted breadcrumbs, ensuring they are evenly covered. They can be served warm, sprinkled with powdered sugar, with fruit jam or sour cream, according to preferences. Plum dumplings are a perfect treat to celebrate Dragobete, bringing a touch of tradition and flavor to every meal. Enjoy!
Ingredients
1 kg of white potatoes, 1 kg of bistrita plums, 3 eggs, flour as needed, 500 g of powdered sugar, 600 g of breadcrumbs