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Plum dumplings

Plum dumplings

1. Boil the peeled potatoes and let them cool.

2. Crush the biscuits well with a spatula or in a food processor. Melt the butter a little in a pan and then add the biscuits, 50 g of sugar and 1 teaspoon of cinnamon and leave them on the fire until they caramelize, stirring from time to time. Remove the composition in a bowl and let it cool.

3. Remove the plum seeds, but do not cut them at all, so that they do not fall apart. Put a little sugar in them mixed with 1 teaspoon of cinnamon and let them drain.

4. Place the potatoes on a large grater and place the semolina, flour, vanilla sugar, egg and a pinch of salt on top. Mix until you get a homogeneous dough.

5. After the plums have drained, take a handful of dough and place a plum in the middle. Fold easily and form dumplings. Do the same with the other plums.

6. In a pot with at least 2 L of hot water and a little salt, boil the dumplings. I'm ready when it comes to the surface.

7. When they have risen, take them out and pass them through the fine biscuit mixture. Let them cool and then you can eat them.

Good appetite!


What are dumplings or plum dumplings called?

A very good question. I realized that they are called differently depending on the area. In Transylvania they are called plum dumplings and I think the name comes from the Hungarian language.

Recipe for plum dumplings

Anyway, my name reminds me of my childhood and I try to prepare them at least once a year.

SEE PLUM RECIPE RECIPE


The ingredients I used in the plum dumpling recipe

Ingredients

INSTRUCTIONS

  • First, boil the potatoes in their skins, leave them to cool, then peel them and pass them through a mincer or grind them like puree.
  • Mix the potatoes with the flour and eggs and form the dough.
  • Remove the seeds from the plums and fill with sugar and cinnamon.
  • Form the dumplings and boil in salted water for 5-10 minutes.

Video Recipe - PLUM GALUSTI (PLUM BUBBLES)

Argument

  • I recommend using small and long plums. I did not find and used large plums. That's why I had to cut them in half.

Dumplings & # 8211 dumplings & # 8211 plum knedle

Servings 10 / recommended portion = 2 pieces

Plum dumplings , often called gomboti or knedle, are a typical dessert for Austro-Hungarian cuisine. These plum dumplings are made of lightly salted dough, contrasting with a fruit filling and buttered breadcrumbs browned in butter, sweetened and flavored. These wonders are called at their origins & # 8221 szilvas gombocz & # 8221 (Hungarian), so it seemed natural for me to add the name of plum dumplings (which I actually used all my life). It seems just as natural to me that Romanians call themselves Romanian & # 8211 plum dumplings & # 8211 and because the history of the queries that brought visitors to this culinary blog records that at least one of them searched & # 8222knedle with plums & # 8221 I thought I would like him too.

Most of all, I liked my daughter, a great lover of plum dumplings . When she was younger and more careless, she reached a record of 13 pieces swallowed. Now he doesn't eat that much, but he likes it a lot anyway. I have another recipe on the blog plum dumplings. It's a quick and easier recipe to make, with scalded dough, but I have to admit that it doesn't beat the classic one, with potato dough, than in terms of speed.

So, today I urge you to pick some well-ripened plums from the frame (or counter) and make some dumplings with plums with potato dough , they are still very good!


Plum dumplings

Plum dumplings was one of the first recipes I put on the blog. I reviewed the recipe and I was very amused by the pictures. Someone was telling me to delete the first recipes posted on the blog, because they don't have the most beautiful pictures or the most handsome presentation, but I refuse to do that.

I want you to see how I have evolved, how my blog has grown slowly. So instead of deleting the recipe for plum dumplings or plum dumplings, as he says in our part, I chose to redo it, to change it a little here and there, but the result was as good as now 3 years, when I first put the recipe on the blog.

Ingredient:
& # 8211 2 kg potatoes
& # 8211 2 kg plums
& # 8211 500 gr flour + flour for the board
& # 8211 4 eggs
& # 8211 100 ml oil
& # 8211 300 gr pesmet
& # 8211 250 gr sugar + powdered sugar for plums
& # 8211 sare
& # 8211 cinnamon

Boil the potatoes in salted water, test them with a fork to see if they are cooked. Then we peel them, with great skill, while they are warm and put them on the large grater. Over the potatoes we put eggs, flour and a few drops of oil. Knead a homogeneous dough, from which we spread a thin sheet on a plate very well powdered with flour. Because there is a lot of composition, you will have to spread several sheets. Good. Once the sheet is stretched, we cut it into squares, large enough to cover a plum.

Wash the plums well, remove the seeds and powder each with a little sugar and cinnamon, then close and put a whole plum in the middle of each square of dough. Gather the dough in a corner and roll until it has the shape of a ball. Boil plum dumplings in salted water for about 10 minutes. We know I'm ready when it comes to the surface. While the dumplings are boiling, heat the oil in a pan and fry the sugar and breadcrumbs in it. We add cinnamon to taste. Put the cooked dumplings in the mixture of sugar, breadcrumbs and oil and you're done!

You can serve dumplings with yogurt or sour cream or simply, as they are, beautifully dressed in breadcrumbs. You can replace plums with all kinds of other fruits, from apricots to peaches or others. You're welcome!


  • Dough dumplings
  • 500 g potatoes (5 medium potatoes)
  • 140 g flour
  • 3 tablespoons semolina
  • 2 small eggs
  • a pinch of salt
  • vanilla (1/2 sachet of vanilla sugar)
  • Filling and decoration
  • 15 small plums
  • cinnamon
  • walnuts
  • 30 g butter
  • 120 g pesmet
  • 100 g sugar
  • cinnamon

First we wash the potatoes well and boil them in their skins until the fork enters them easily. Then we peel them, we pass them with the mashing tool or with a vertical mixer and we let them cool very well.

While the potatoes cool, prepare the decoration. In a non-stick pan, melt the butter and fry the breadcrumbs in it until it becomes golden. and mix well.

Now put a pot of water to boil and continue with the dumpling dough. Over the mashed potatoes add flour, semolina, eggs, salt and vanilla. Mix until the composition is homogeneous and get a sticky dough.

I unwrapped the plums (I chose the smallest ones I found) and removed the seeds and in the middle I sprinkled cinnamon and put walnut kernels. You can put only halves of plum, with cinnamon or without, with sugar, or as you prefer.

With our hands floured or moistened with water, we take pieces of dough, form a disc, put the plum inside and close it, forming balls. I prefer large dumplings and put whole plums with walnuts and cinnamon in the middle. From the composition I obtained 15 chubby dumplings.

When the water has started to boil, add a teaspoon of grated salt and boil the dumplings for 4-5 minutes from the moment they come to the surface.

Then we take them out and roll them in the toasted breadcrumbs mixed with sugar and cinnamon.

Eat warm dumplings. They are good and cold, the dough is soft, and the juicy plum and walnut inside give the dumplings an extra flavor. Enjoy!

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Dumplings with prunes

1. The wine is boiled, sweetened to taste and flavored with lemon peel. Add the prunes, washed, bring to a boil, then cover and leave for 3-4 hours to soften. If they have pips, clean them and let them drain in a strainer.

2. Crush the boiled potatoes and mix with the oil. When cool, add the flour and egg. Stir until smooth, then spread on a sheet 2-3 cm thick, which is divided into 12 pieces.

3. Drain the prunes and put them in the dough. Put them in flour and place them one by one in a 3 l pot with boiling water. Let it boil covered, over low heat, for 10-15 minutes, then remove from the heat and leave covered for another 15 minutes.

4. Remove the cooked dumplings from the water and allow to drain. Line with browned breadcrumbs in butter and crushed walnuts, then powder with sugar.


The ingredients I used in the plum dumpling recipe

Ingredients

INSTRUCTIONS

  • First, boil the potatoes in their skins, leave them to cool, then peel them and pass them through a mincer or grind them like puree.
  • Mix the potatoes with the flour and eggs and form the dough.
  • Remove the seeds from the plums and fill with sugar and cinnamon.
  • Form the dumplings and boil in salted water for 5-10 minutes.

Video Recipe - PLUM GALUSTI (PLUM BUBBLES)

Argument

  • I recommend using small and long plums. I did not find and used large plums. That's why I had to cut them in half.

Dumplings with prunes

1. The wine is boiled, sweetened to taste and flavored with lemon peel. Add the prunes, washed, bring to a boil, then cover and leave for 3-4 hours to soften. If they have pips, clean them and let them drain in a strainer.

2. Crush the boiled potatoes and mix with the oil. When cool, add the flour and egg. Stir until smooth, then spread on a 2-3 cm thick sheet, which is divided into 12 pieces.

3. Drain the prunes and put them in the dough. Put them in flour and place them one by one in a 3 l pot with boiling water. Bring to a boil covered, over low heat, for 10 to 15 minutes, then remove from the heat and leave covered for another 15 minutes.

4. Remove the cooked dumplings from the water and allow to drain. Line with browned breadcrumbs in butter and crushed walnuts, then powder with sugar.


Video: Ζυμαρικά με Ψητή Φέτα και Ντοματίνια. Άκης Πετρετζίκης (December 2021).