Sweet Plum Dumplings
Submitted by Annamaria Torok
About the cook: Cooking and baking is an art for me. I love to create beautiful dishes which not jus tastes better, but appeling for the eyes.
About the dish: Memory from my childhood. Our favourite fall sweets.
National Origin: Hungarian
Serves: 4
Estimated Time: 1 to 2 Hours
Ingredients:
1000 grams of yellow fleshed potatoes
2 egg yolks
300 grams of flour
30-40 grams of room temperature butter
80 grams of powdered sugar
Filling: approximately 20 plums, if making it from larger fruit you can use half for each dumpling.
Cinamon, sugar
Coating: 50 grams of butter
150-180 grams of fine breadcrumbs, little sugar.
Preparation:
Cook the potatoes, let them cool a bit then mash finely. When potatoes are still warm add 2 pinches of salt (all sweets needs salt) add the room temperature butter, and the sugar. Stir it with a wooden spoon like if you were making mashed potatoes, we want the potato to become a little bit silkier in texture. Then let it cool.
When the potatoes are at room temperature add the egg yolks and mixed well with the potato. Then we can start to add the flour step by step maybe in three batches. Each time you need to work well with your hand to let the flour mix together with the potato.
You will get a very soft dough and it will be a bit sticky, but thats ok. Flour your hand well, pinch a small amount of dough and just flatten it out in your hand approximately 1/3 inch thick and put the plum in it, with a tiny bit of sugar and cinnamon, then wrap it with the dough. Then coat the ball in flour and place on a well floured surface.
In a large pan bring water to a boil, carefully place the dumplings in, and make sure they are not sticking to the bottom of the pan. Cook it on medium until the dumplings come to the top of the water, then cook for another 6-8 min depending on how big your dumplings are.
Meanwhile, toast the breadcrumbs in the butter on medium heat and add a little bit of powdered sugar at the end of the toasting procedure, so the sugar will caramelize a tiny bit and will make the breadcrumbs more crunchy. Put the dumplings into the toasted breadcrumbs, serve warm with icing, sugar, or more cinnamon on the top.