Găluște cu prune, Romanian plum dumplings

Name: Găluște cu prune, Romanian plum dumplings
Ingredients: 600 g potatoes; 1500 ml water; 1/4 teaspoon salt; 1 teaspoon grated lemon zest; 14 medium plums; 1 tablespoon powdered sugar; 1/2 teaspoon cinnamon; 50 g butter; 200 g flour; 2 eggs; 1/2 teaspoon salt; 15 ml oil; 50 g butter; 12 tablespoons breadcrumbs; 6 tablespoons sugar; 1 teaspoon cinnamon; 3000 ml water; 50 ml oil; 1/2 teaspoon salt; 30 g flour; 1 tablespoon powdered sugar; 1/4 teaspoon cinnamon

Dessert - Găluște cu prune, Romanian plum dumplings by Agripina H. - Recipia

Găluște cu prune, Romanian plum dumplings, hold their shape when I let the potatoes cool before mixing them with the flour; they boil until they rise to the surface. Wrapped in soft dough and rolled in buttery, golden breadcrumbs, they stay fluffy, with the plum whole in the middle. I choose floury potatoes because they mash quickly and keep the dough from getting too soft. Prep: 30 minutes. Cook: 53 minutes. Rest: 30 minutes. Total time: 113 minutes. Servings: 7. About 570 kcal and 11 g protein per serving.

Ingredients

For the potatoes

600 g potatoes
1500 ml water
1/4 teaspoon salt
1 teaspoon grated lemon zest

For the plums

14 medium plums
1 tablespoon powdered sugar
1/2 teaspoon cinnamon

For the dough

50 g butter
200 g flour
2 eggs
1/2 teaspoon salt
15 ml oil

For the breadcrumbs

50 g butter
12 tablespoons breadcrumbs
6 tablespoons sugar
1 teaspoon cinnamon

For boiling

3000 ml water
50 ml oil
1/2 teaspoon salt

For shaping

30 g flour

For serving

1 tablespoon powdered sugar
1/4 teaspoon cinnamon

Preparation

1. Peel the potatoes, cut them into cubes and boil for 20 minutes in 1500 ml water with 1/4 teaspoon salt and the grated lemon zest, until tender. 2. Wash the plums, remove the pits and leave them to drain. Sprinkle them with 1 tablespoon powdered sugar and 1/2 teaspoon cinnamon. 3. Drain the potatoes and mash while hot, with a blender or a fork. Leave them to cool for 10 minutes. 4. Mix in the butter, 200 g flour, 1/2 teaspoon salt and the eggs. Knead briefly with your hands greased with 15 ml oil; the dough will be sticky. 5. Cover the dough and refrigerate for 20 minutes, until it firms up. 6. Melt the butter for the breadcrumbs in a frying pan over low heat. Add the breadcrumbs and stir for 7 minutes, until golden. Take the pan off the heat and stir for another 4 minutes, then mix in the sugar and cinnamon. 7. Bring 3000 ml water to a boil with 50 ml oil and 1/2 teaspoon salt. The water will take about 12 minutes to come to a boil. 8. Sprinkle 30 g flour on a tray and put a little flour in a bowl for your hands. Divide the dough into 14 pieces and place them on the tray. Put a plum in each one and shape the dumplings with flour-dusted hands. 9. Place the dumplings in the water in a single layer and boil for 10 minutes, until they rise to the surface. 10. Lift them out one at a time with a slotted spoon and roll them in the breadcrumbs while still warm. To serve, sprinkle with the powdered sugar and cinnamon for finishing.

Notes

Medium, ripe plums hold their shape better than very soft ones; if they release a lot of juice after you remove the pits, pat them dry before dusting them. Floury potatoes are easier to mash, while waxy ones may need the extra flour, added a tablespoon at a time until you can work with the dough. If the breadcrumbs taste bitter, replace them with plain ones and stay by the pan, since the butter browns them quickly. I serve them with sweet cream; the buttery breadcrumbs remind me of rustic potatoes, only here they coat the plums. For anyone who doesn't want cinnamon, lemon zest can go into the breadcrumbs, and a sweet cheese dough goes well with apricots. The dough and breadcrumbs contain gluten, and the mixture contains dairy and eggs. Keep the dumplings in a covered container in the fridge for up to 3 days; the breadcrumbs soften a little as they cool. The 14 pieces make 7 servings of two each; if they don't fit in a single layer in your pot, boil them in two batches.