Romanian plum dumplings

Name: Romanian plum dumplings
Ingredients: 600 g potatoes; 1500 ml water; 1/4 teaspoon salt; 1 teaspoon grated lemon zest; 50 g butter; 200 g flour; 2 eggs; 1/4 teaspoon salt; 5 ml oil; 30 g flour for shaping; 14 medium ripe plums; 2 tablespoons icing sugar; 1/2 tablespoon cinnamon; 12 tablespoons breadcrumbs; 50 g butter; 1 teaspoon cinnamon; 6 tablespoons sugar; 3000 ml water; 1/2 teaspoon salt

Dessert - Romanian plum dumplings by Henrieta H. - Recipia

Romanian plum dumplings are made with potato dough, boiled until they float, then rolled in breadcrumbs browned in butter. Each one has half a plum with sugar and cinnamon at the center, and a lightly crisp breadcrumb coating that contrasts with the soft dough. I choose ripe plums that are still firm when cut. Prep: 35 minutes. Cook: 48 minutes. Rest: 25 minutes. Total time: 108 minutes. Serves: 7. Approximately 430 kcal and 9 g protein per serving.

Ingredients

For the dough

600 g potatoes
1500 ml water
1/4 teaspoon salt
1 teaspoon grated lemon zest
50 g butter
200 g flour
2 eggs
1/4 teaspoon salt
5 ml oil
30 g flour for shaping

For the plums

14 medium ripe plums
2 tablespoons icing sugar
1/2 tablespoon cinnamon

For the breadcrumbs

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

For boiling

3000 ml water
1/2 teaspoon salt

Preparation

1. Wash and peel the potatoes. Put them in a pot with 1500 ml water, 1/4 teaspoon salt and the grated lemon zest. Boil for 25 minutes, until a fork slides easily into them. 2. Drain the potatoes and mash them while hot. Stir in the butter, then leave the mash to cool for 10 minutes. 3. Wash the plums, cut them in half and remove the stones. Sprinkle them with the icing sugar and cinnamon. 4. Melt the butter for the breadcrumbs in a frying pan. Add the breadcrumbs and stir for 3 minutes, until lightly browned. Take the pan off the heat, then stir in the sugar and cinnamon. 5. Add the flour, eggs and 1/4 teaspoon salt to the cooled potatoes. Knead until you have a sticky dough; oil your hands. Keep the flour for shaping close by. 6. Dust your hands with flour, tear off pieces of dough and flatten them. Wrap half a plum in each piece and pinch the dough closed well at the seam. 7. Put 3000 ml water and 1/2 teaspoon salt in a large pot. Bring the water to a boil in about 10 minutes. 8. Boil the dumplings in two batches, for 5 minutes each, over low heat. When they rise to the surface, lift them out with a slotted spoon. 9. Roll the dumplings in the breadcrumbs with sugar and cinnamon. Arrange them on a platter and leave them to cool for 15 minutes.

Notes

Floury potatoes need less flour than waxy ones; if they are still damp after draining, leave them in the warm pot, uncovered, for a few minutes so the steam can escape. Ripe plums should still be firm when cut, and very juicy ones should be patted dry after you remove the stones. The breadcrumbs are a little reminiscent of buttered breadcrumbs with noodles, except these have fruit in the middle too. When I decided to try them, I liked them, and so did everyone at home. I serve them warm with black tea, once they are no longer too hot to touch. For seven servings, I start about an hour and a half before serving, so they have time to cool. The flour and breadcrumbs contain gluten, and the dough has eggs and dairy. Keep any leftovers in a sealed container in the fridge for up to three days.