Romanian plum dumplings without potatoes (gomboți)

Name: Romanian plum dumplings without potatoes (gomboți)
Ingredients: 250 ml water; 1/2 teaspoon salt; 50 g butter for the dough; 150 g flour; 1 egg; 4 medium plums (about 280 g); 2000 ml water; 1 teaspoon salt; 15 g butter for the breadcrumbs; 100 g breadcrumbs; 4 tablespoons sugar

Dessert - Romanian plum dumplings without potatoes (gomboți) by Alberta P. - Recipia

The dough for Romanian plum dumplings without potatoes must cool completely before you add the egg; that's what holds them together, with the plum in the middle. I choose firm plums, and the dough, made with flour, butter and egg, wraps them before I roll them in breadcrumbs and sugar. Prep: 20 minutes. Cook: 28 minutes. Rest: 20 minutes. Total time: 68 minutes. Servings: 4. About 455 kcal and 10 g protein per serving.

Ingredients

250 ml water
1/2 teaspoon salt
50 g butter for the dough
150 g flour
1 egg
4 medium plums (about 280 g)
2000 ml water
1 teaspoon salt
15 g butter for the breadcrumbs
100 g breadcrumbs
4 tablespoons sugar

Preparation

1. Bring 250 ml water and 1/2 teaspoon salt to a boil and cook for 5 minutes. Once it boils, add 50 g butter and leave it for 1 minute, just until it melts. 2. Set aside 1 tablespoon of the 150 g flour for the work surface. Take the pan off the heat, add the remaining flour and stir quickly. Let the dough cool completely, about 20 minutes, stirring from time to time. Mix in the egg, then knead until the dough is smooth. 3. Sprinkle the reserved flour on the work surface and roll out the dough. Cut it into 8 pieces. Remove the pits from the 4 plums and halve them. Put one half in each piece of dough and seal well to form balls. 4. Bring 2000 ml water and 1 teaspoon salt to a boil. Let the water come to a boil, about 10 minutes. 5. Add the dumplings to the water and boil for 8 minutes, until they rise to the surface. 6. Melt 15 g butter in a pan and toast the breadcrumbs for 4 minutes, stirring often, until golden. Mix them with 4 tablespoons sugar and roll the dumplings in the mixture.

Notes

I first made these using the potato-free version I found at Bucătăresele Vesele, and I loved how they turned out. Small, firm plums are easier to seal in the dough; I choose ripe ones that still feel firm to the touch. If they’re very juicy, I pat the cut side dry, since the juice can soften the dough around the filling. Fine breadcrumbs make an even coating, while coarser ones can be crushed a little before toasting. The dough for these dumplings is more reminiscent of éclair shells than the classic potato version. I serve them on their own, with unsweetened black tea, so the plum and breadcrumb crust stay in the spotlight. For four people, I make them just before the meal; if I double the quantity, I boil the dumplings in batches, not all at once. Flour and breadcrumbs contain gluten, while butter and egg bring dairy and egg; keep them in the fridge for no more than 3 days, in a sealed container.