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Plum dumplings

Plum dumplings

Peeled and diced potatoes are boiled in water with a teaspoon of salt. When the water starts to boil, add the cinnamon stick.

Fry the breadcrumbs in butter in a pan and stir continuously until the breadcrumbs turn golden. Add 125 g of sugar and a teaspoon of cinnamon powder and continue to stir over low heat for 1-2 minutes. Transfer the contents of the pan to another bowl and allow to cool.

Wash the plums, remove the seeds and mix with the two tablespoons of sugar.

After the potatoes have boiled, put them in a strainer, rinse with cold water and leave to cool. After that, pass it and mix it with a little salt, an egg, a tablespoon of oil and as much flour as it contains so that a homogeneous and slightly sticky dough comes out.

Put a pot of water on the fire.

With your hands full of flour, flatten a part of the dough, put a plum in the middle and fold it into it, forming a ball. Do the same until the dough is finished.

In the boiling water, add the dumplings, 2-3 at a time, and let it boil. I'm ready when it comes to the surface. Take them out of the water and put them in breadcrumbs.






Method of preparation

Plum dumplings

Boil the potatoes in their skins. It also cleans and grinds. Mix with 200 grams of flour, 150 grams

Plum and walnut dumplings (plum and walnut dumplings)

First we will take care of the plums, then the dough. Mix the brown sugar with a tablespoon of cinnamon. Plums


Recipe: Plum dumplings

Wash the plums, loosen them slightly on one side and remove the seeds carefully, so as not to break the fruit in half. Then put the plums in a bowl and sprinkle with sugar and cinnamon.

In a pot, boil the water with the oil and a pinch of salt. When it starts to boil, add the flour and stir constantly to avoid sticking to the edges of the pan.

After a homogeneous paste has been obtained, it is left to cool a little, after which the 2 eggs are incorporated in turn, mixing well, after each one.

The dough obtained is divided into three. Each piece is rolled and cut into five. With a slightly wet hand, form the dumplings in which you put a plum.

After that, put water on the fire and boil, at the right heat, the dumplings in a row, for 10 minutes each.

In a frying pan, brown the breadcrumbs and mix with the remaining cinnamon-flavored sugar left over from the plum filling. The plum dumplings are passed through melted butter and then in breadcrumbs.

Plum dumplings are served hot, but also cold, plain or with cream and jam.


Method of preparation

Plum dumplings

Boil the potatoes in their skins. It also cleans and grinds. Mix with 200 grams of flour, 150 grams

Plum and walnut dumplings (plum and walnut dumplings)

First we will take care of the plums, then the dough. Mix the brown sugar with a tablespoon of cinnamon. Plums


Some tips for preparing plum dumplings:

For the dough of these plum dumplings you need, as I told you, potatoes. You can also boil potatoes in their skins, in order to absorb as little water as possible, but I already boiled them cleaned and the dumplings came out very well. Another idea would be to steam the potatoes. Depending on the potatoes you use, you will need more or less flour. However, it is important not to put too much flour in order not to get hard plum dumplings. It is better to work with well-floured hands if the dough seems too sticky. During cooking, the dough will harden enough, but will remain fluffy and delicious. You can replace the flour with semolina or you can put an equal amount of each.

The yeast through which we will roll these plum dumplings must be fried with a little butter until it gets a golden color. The sugar is put at the end so as not to burn, as well as the cinnamon so as not to become bitter. If you want, you can replace the plums with apricots and make dumplings with apricots. They are just as tasty and flavorful. Serve these plum dumplings both hot and cold. I prefer cold served with sour cream. If you like plums as much, you can try my recipes crumble with plums or plum cake. It's a wonderful dessert, easy to prepare and that impresses everyone. It's worth a try too!


Recipe: Plum dumplings

Wash the plums, loosen them slightly on one side and remove the seeds carefully, so as not to break the fruit in half. Then put the plums in a bowl and sprinkle with sugar and cinnamon.

In a pot, boil the water with the oil and a pinch of salt. When it starts to boil, add the flour and stir constantly to avoid sticking to the edges of the pan.

After a homogeneous paste has been obtained, it is left to cool a little, after which the 2 eggs are incorporated in turn, mixing well, after each one.

The dough obtained is divided into three. Each piece is rolled and cut into five. With a slightly wet hand, form the dumplings in which you put a plum.

After that, put water on the fire and boil, at the right heat, the dumplings in a row, for 10 minutes each.

In a frying pan, brown the breadcrumbs and mix with the remaining cinnamon-flavored sugar left over from the plum filling. The plum dumplings are passed through melted butter and then in breadcrumbs.

The plum dumplings are served hot, but also cold, simple or with cream and jam.


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 attractive 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, 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 the plum dumplings in salted water for about 10 minutes. We know I'm ready when it comes to the surface. While the dumplings are cooking, 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!


Method of preparation

Boil the boiled potatoes, pass them under a stream of cold water and when cool, clean them and pass them very well with a fork or pass them through a meat grinder. Add the other ingredients and mix the dough.

Separately wash, drain and get rid of seeds, plums, brumarii, very small preferably.

Now put a lot of water with 1 tablespoon of salt to boil (just like for pasta) and when it has boiled, put the lid on and put it aside until we turn the dumplings. Put 2 tablespoons of weak oil (the one for salad) in a deeper pan and when it heats up pour 1/4 kg of white breadcrumbs, finely sifted and mix until golden, set aside and add 150-200 g of flavored sugar. with 1 sachet of vanilla sugar and optionally with a teaspoon of cinnamon powder.

Sprinkle a few tablespoons of breadcrumbs on a deeper plate. On the work surface well powdered with flour, prepare the dumplings as follows: take 2 tablespoons of coca (measured!), Put them in the floured palm, press until they are 1/2 cm thin, place an EMPTY plum (closed at place) and tighten the shell evenly around. Roll through flour and place on the board. Repeat the operation until the shell is finished. Put them to boil carefully and when they have risen on top, let them boil for another minute, drain well and arrange them on the prepared plate, powder them abundantly with the prepared breadcrumbs.

The last operation is another powder with caster sugar scented again with vanilla sugar, because the plums are empty and the sweets must be accentuated. Plums without sugar give the safety of not breaking / undoing the dough during cooking.

Serve hot, but not cold either! It is forbidden to add sugar to the dough and also to replace the semolina with white flour, but it is allowed to use any type of semolina. The dough does not stick to the hands and the dumplings come out soft and fluffy.


Plum dumplings - Recipes

Hmm & # 8230 I have this recipe (and pictures) for 2 years on my computer but I still hesitated to upload it. That's because there will be some who will surely say what plum dumplings are looking for in their diet. But in these two years the number of those who follow the site has increased and not everyone is on a diet, so they deserve a few recipes.

In addition, plum dumplings are some of my favorites. And mom does them in a big way & # 8230. By the way, did you know that in Transylvania we call them "plum dumplings"? I don't know where and how, but that's what he tells them. But no more talking and let me tell you how I do them.

Consolidation phase (holiday table), Final stabilization

Nutritional scale - Sunday at the holiday table

Ingredient:

Ingredients for breadcrumbs:

Preparation:

Boil the potatoes in their skins in salted water. After boiling, peel and grind with a fork or even a mixer, as for puree, and then add the lightly beaten eggs, oil and flour.

The resulting composition is kneaded well until a softer and stickier dough results.

Divide the dough in half (that's a lot) and spread a thin sheet on a plate powdered with flour. Then cut the sheet into squares large enough to cover a plum or a half (as you prefer) and shape the dough around the plum. Before putting the plums (peeled) into the dough, mix the sugar with the cinnamon and pass each plum through the sugar.

After you have finished shaping all the dumplings, boil them in water with a little salt (if they stick to the bottom of the pot, shake the pot and the dumplings will rise to the surface).

While the dumplings are boiling, prepare the breadcrumbs. Melt the butter in a pan and add the breadcrumbs, then fry for about 5 minutes. At the end, add the vanilla sugar.

The dumplings are left to boil for 5-10 minutes and are removed with a spatula and passed through breadcrumbs.

It is consumed as such, hot or cold.


Recipe: Plum dumplings

Wash the plums, loosen them slightly on one side and remove the seeds carefully, so as not to break the fruit in half. Then put the plums in a bowl and sprinkle with sugar and cinnamon.

In a pot, boil the water with the oil and a pinch of salt. When it starts to boil, add the flour and stir constantly to avoid sticking to the edges of the pan.

After a homogeneous paste has been obtained, it is left to cool a little, after which the 2 eggs are incorporated in turn, mixing well, after each one.

The dough obtained is divided into three. Each piece is rolled and cut into five. With a slightly wet hand, form the dumplings in which you put a plum.

After that, put water on the fire and boil, at the right heat, the dumplings in a row, for 10 minutes each.

In a frying pan, brown the breadcrumbs and mix with the remaining cinnamon-flavored sugar left over from the plum filling. The plum dumplings are passed through melted butter and then in breadcrumbs.

Plum dumplings are served hot, but also cold, plain or with cream and jam.


Some tips for preparing plum dumplings:

For the dough of these plum dumplings you need, as I told you, potatoes. You can also boil potatoes in their skins, in order to absorb as little water as possible, but I already boiled them cleaned and the dumplings came out very well. Another idea would be to steam the potatoes. Depending on the potatoes you use, you will need more or less flour. However, it is important not to put too much flour in order not to get hard plum dumplings. It is better to work with well-floured hands if the dough seems too sticky. During cooking, the dough will harden enough, but will remain fluffy and delicious. You can replace the flour with semolina or you can put an equal amount of each.

The yeast through which we will roll these plum dumplings must be fried with a little butter until it acquires a golden color. The sugar is put at the end so as not to burn, as well as the cinnamon so as not to become bitter. If you want, you can replace the plums with apricots and make dumplings with apricots. They are just as tasty and flavorful. Serve these plum dumplings both hot and cold. I prefer cold served with sour cream. If you like plums as much, you can try my recipes crumble with plums or plum cake. It's a wonderful dessert, easy to prepare and that impresses everyone. It's worth a try too!


Video: PLÜM - Flower (December 2021).