vineri, 18 decembrie 2015

Plum dumplings

Plum dumplings

Dear friends, although it is a recipe specific to autumn, I like to cook this recipe in a full winter.
Therefore I put in the freezer fresh plums.

Ingredients:
For dought:
1 kg potatoes
300 grams flour
50 grams semolina
10 grams of salt
1 egg (you can put two eggs)
For mottling dumplings
200g breadcrumbs
about 80 -100 g sugar
40 g butter (for crumbs)

For filling dumplings
10-15 plums
2-3 tablespoons sugar (for plum)
 
How to prepare:
First, wash plums, wipe them and cut them in half. We put in a plate and powder them with the specified amount of sugar.
Wash the potatoes and boil them whole, uncleaned peel. Once the potatoes are cooked, remove them from the water and let them cool.
Meanwhile cook as potatoes, melt the butter in a pan and add the breadcrumbs. Il browned on low heat for a few minutes. When you get a golden color, turn off heat and add the sugar. Mix well and leave it aside until it comes time to welter dumplings in it.
 
Clean the potatoes until cooled then crush them well, leaving no lumps.
Add the egg, semolina, salt, flour.
I make a dough.
With slightly damp hands, tear the dough pieces which give them a flattened shape. Put in the center of each half a plum, then close the dough and give it a form of dumpling.

Fill a pot with water and boil. When it starts to boil, add 1 tablespoon oil.
The water should not boil, dumplings can destroy.
Put the dumplings into the pot, 3-4 at a time, and cook until they pick up to the surface alone. After they arose out with a paddle with holes and put them directly into the pan with bread crumbs. Then rotate on all sides, so be wrapped in breadcrumbs perfectly browned.
 


I prepared the plums.

 

 http://romaniantraditionalcuisine.blogspot.ro/2015/12/plum-dumplings.html
                                                            Here's the result!


http://romaniantraditionalcuisine.blogspot.ro/2015/12/plum-dumplings.html


http://romaniantraditionalcuisine.blogspot.ro/2015/12/plum-dumplings.html
 

Tips and tricks

Put the breadcrumbs brown sugar when cooled a bit.
I add this cinnamon biscuit brown powder. This is how I like it. 
I do not put egg, for example. Why? because the dumpling becomes harsher.

More recipes:

 

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