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Plum dumplings

Plum dumplings

Boil the potatoes, of medium size, and peel them in salted water. When they are cooked, let them cool, peel them and put them on the large grater.

Fry the breadcrumbs in 100 ml of oil, stirring with a wooden spoon so that it doesn't stick. After it has browned, turn off the heat and add 200 g of sugar.

Wash the plums, remove the seeds and sprinkle with the remaining sugar and cinnamon.

Bring water to a boil along with the rest of the oil and salt.

Sprinkle the potatoes with 30 ml of oil and add salt, egg and remaining sugar. Knead lightly, then add flour and semolina, alternately, until you get an elastic dough that does not stick to your hands.

Model balls the size of an egg and wrap a piece of plum in each.

When the water boils, reduce the heat and bring the dumplings to a boil until they come out on top (about 7-8 minutes). Take them out one by one with a foamer and put them in breadcrumbs.

Serve immediately after sprinkling a little magic.



Plum dumplings

In Transylvania we call them & # 8222gombots & # 8221. This name comes from the Hungarian language. When we talk to people from the rest of the country, we call them & # 8222plum dumplings & # 8221, to be understood. I haven't eaten in a month and I haven't since 2002. Maybe that's why they didn't look too good on me. No baths, repetitio mater studiorum, praise me, (I tell myself, with whom I sometimes talk), I will repeat the movement at the end of the week, to practice until I find more plums in the market. Ugly or not, I keep showing you that I promised. These are:

About 700 grams of potatoes (4 potatoes, peeled, peeled and crushed), a cup of white flour, an egg, a pinch of salt, two tablespoons of oil. Knead well.

I got a dense, bound and quite sticky dough. A trick for a flavor supplement: put the seeds in a vanilla stick, a teaspoon of cinnamon or the grated peel of a lime in the dough. You might like it.

I took out the plums. If I couldn't find sweet plums, I would put two or three tablespoons of sugar on them and let them lie for a quarter of an hour.

I made small discs out of dough, I spread them lightly & # 8230

& # 8230. I put plum halves in the center of the discs & # 8230

& # 8230am sealed the plums inside the dough balls & # 8230

& # 8230and I modeled these vaguely spherical dumplings. I boiled them in water in which I put two tablespoons of sugar. The water must not boil, the dumplings can be destroyed. The dumplings are ready after 5-7 minutes, after rising to the surface.

I made the breadcrumbs. I mean, I mixed it with sugar and cinnamon and heated it. I didn't fry it, I just heated it. It's healthier and in addition, I just want to intensify the aroma of cinnamon, there's no point in burning the breadcrumbs for that.


  • 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!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Plum dumplings & # 8211 Bottyan Rebeca

In a higher pan put the butter over which the breadcrumbs are poured and brown a little without burning. a pinch of salt is added to this mixture. Remove from the heat after the mixture has browned and leave it to cool. After it has cooled, mix it with at least 150 g of sugar (according to taste).

Then boil the peeled potatoes in water with a teaspoon of salt. After boiling for about 20 minutes, strain and crush resulting in a puree. The puree is left to cool for at least 30 minutes. Meanwhile, prepare the plums.
Cut the plums and remove the stone.

When the potatoes have cooled, mix them with the flour, mix until you get a dough. And a roll is formed which we divide equally into 12-14 pieces.
Put in a pot about 4 liters of water with a teaspoon of salt.

we take a piece of dough and flatten it on a floured board. In the middle of this dough we place the plum in which a teaspoon of sugar mixed with a cinnamon powder is inserted instead of the kernel. Pack the plum well in the dough so that there are no gaps around the dough. Once 6-7 combos have been made, put them in the pot with boiling water.

Let it simmer over low heat. While boiling these dumplings we will pack the rest. When the combos rise to the surface of the water they are ready. They are taken out of the pot with a foamer and we put them in the pan with breadcrumbs and we cover all the 6 with breadcrumbs. We do the same with everyone. Once this process is complete, the dumplings are placed on a separate plate.


  • 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!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Plum dumplings & # 8211 Bottyan Rebeca

In a higher pan put the butter over which the breadcrumbs are poured and brown a little without burning. a pinch of salt is added to this mixture. Remove from the heat after the mixture has browned and leave it to cool. After it has cooled, mix it with at least 150 g of sugar (according to taste).

Then boil the peeled potatoes in water with a teaspoon of salt. After boiling for about 20 minutes, strain and crush resulting in a puree. The puree is left to cool for at least 30 minutes. Meanwhile, prepare the plums.
Cut the plums and remove the stone.

When the potatoes have cooled, mix them with flour, mix until you get a dough. And a roll is formed which we divide equally into 12-14 pieces.
Put in a pot about 4 liters of water with a teaspoon of salt.

we take a piece of dough and flatten it on a floured board. In the middle of this dough we place the plum in which a teaspoon of sugar mixed with a cinnamon powder is inserted instead of the kernel. Pack the plum well in the dough so that there are no gaps around the dough. Once 6-7 combos have been made, put them in the pot with boiling water.

Let it simmer over low heat. While boiling these dumplings we will pack the rest. When the combos rise to the surface of the water they are ready. They are taken out of the pot with a foamer and we put them in the pan with breadcrumbs and we cover all the 6 with breadcrumbs. We do the same with everyone. Once this process is complete, the dumplings are placed on a separate plate.


Dumplings, plum dumplings, childhood recipe

Fruit cake recipes are the most loved, because they bring that something fresh sweet-sour into a dish. In the case of this cake, after removing the seeds, you can insert a walnut kernel in place, but be careful that it fits the cavity, so that the plum does not stay open. You can also put in the plum a cherry bean from the jam or even caster sugar. These dumplings can be made with apricots and even with large jam fruits, well drained of syrup.
The story of this dish, in any version, is beautiful, because it evokes childhood, memories related to our mothers and grandmothers working in the kitchen, necessarily with love. I think this is the secret to a successful dish.

Preparation time 30 minutes

Cooking time 25 minutes

Ingredients

  • 350 g white potatoes weighed in shell
  • 3-4 lg oil
  • 130 g flour
  • 1 or
  • 1 pinch of salt
  • 8 plums

For the PESMET COATING

TOPPING


PREPARATION Dumplings, dumplings with plums
1. After washing them well, boil the potatoes in their skins for 30 minutes, if they are small. Check, the fork should fit easily into them. Potatoes for boiling, when purchased, are chosen to be white, not red, and in size, the smallest because they boil quickly.
2. Plums should not be too big, not too hard, but not too soft, so that you can easily remove the seeds. Split the plum on the rib up to half, press gently on the ends and open it, then remove the seeds carefully so that the plum retains its shape. They can also be extracted with kitchen tweezers if they adhere. You can fill the plums with a quarter of a walnut kernel (I didn't put anything) or the ones you want much sweeter, a cherry bean from jam or sugar.
3. During this time, melt the butter in a pan and add the breadcrumbs together with the cinnamon. Homogenize with a wooden spoon and crush the lumps. Add the sugar and stir. Stop the fire.
4. Put 3-4 liters of boiling water in a large diameter pan, but also deep. Add 1/2 teaspoon of salt and two tablespoons of oil.
5. After boiling, drain the water on the potatoes carefully so that you don't burn the hot steam, peel them while they are warm (you can keep the potato with a clean towel, if it burns) and pass it through the manual potato sieve (or electric with arm vertically), then add 3-4 tablespoons of oil that I forgot to put, but everything was ok, mix and chicken and the rest: whole egg, salt and flour. You will get a soft, slightly sticky dough, but you will be able to take it out on a very well floured worktop. If the potatoes were very watery, add a little more flour. The idea is to be able to give it a roll shape on the worktop that you divide in two and then again in two and look until you get 8 relatively equal pieces.
6. With your left hand very well floured (or oiled) take the ball, flatten it with your right and with your fingers form a cavity (or the bottom of a glass). Put the plum in the formed cavity and wrap it sealing well so that water does not enter, in which case it would dissolve when boiled. Put them on a lightly floured plate.
7. Boil water with gentle boiling water (neither too big nor too small). Take a dumpling, put it in a spoon and immerse it in water. I repeat, the pot / pan should be wide (4 liters), the dumplings should not overlap but should boil at will. If you don't have a large pan, boil them in two tranches. Boil in 15-20 minutes. If you see that the dumplings are on the bottom, you detach them with the spoon from the bottom because they rise to the surface, when they boil and you will see that they rotate.
8. Remove them with a foamer on a plate so that they drain from the water for only 1 minute (not to dry), then put them through the breadcrumbs composition from point 3 and place them on the serving plate. Before serving, powder with powdered sugar and cinnamon.
The breadcrumbs you have left after rolling don't throw away! It is a great combination to eat it with apple cream and whipped cream (click here for recipe)
Liv (e) it!

OUR FRIENDS COOKED ACCORDING TO THIS RECIPE! Congratulations, Alice, your cake looks appetizing, wonderful.

OTHER PLUM RECIPES
Delicious dried plum food as in Oltenia


Plum dumplings & # 8211 Bottyan Rebeca

In a higher pan put the butter over which the breadcrumbs are poured and brown a little without burning. a pinch of salt is added to this mixture. Remove from the heat after the mixture has browned and leave it to cool. After it has cooled, mix it with at least 150 g of sugar (according to taste).

Then boil the peeled potatoes in water with a teaspoon of salt. After boiling for about 20 minutes, strain and crush resulting in a puree. The puree is left to cool for at least 30 minutes. Meanwhile, prepare the plums.
Cut the plums and remove the stone.

When the potatoes have cooled, mix them with the flour, mix until you get a dough. And a roll is formed which we divide equally into 12-14 pieces.
Put in a pot about 4 liters of water with a teaspoon of salt.

we take a piece of dough and flatten it on a floured board. In the middle of this dough we place the plum in which a teaspoon of sugar mixed with a cinnamon powder is inserted instead of the kernel. Pack the plum well in the dough so that there are no gaps around the dough. Once 6-7 combos have been made, put them in the pot with boiling water.

Let it simmer over low heat. While boiling these dumplings we will pack the rest. When the combos rise to the surface of the water they are ready. They are taken out of the pot with a foamer and we put them in the pan with breadcrumbs and we cover all the 6 with breadcrumbs. We do the same with everyone. Once this process is complete, the dumplings are placed on a separate plate.


Plum dumplings, the seasonal dessert proposed by chef Andrei Ţandără

Wash the potatoes and boil them in their skins. Meanwhile, brown the breadcrumbs in oil. When the breadcrumbs have cooled, add the sugar and cinnamon. Stop a little mix for decoration.

Drain the potatoes, peel them while they are warm and put them in the mincer. Add the beaten eggs, a pinch of salt and flour, mixing until you get a homogeneous composition.

Remove the pips from the plums. With wet hands, wrap each plum in a not very thick layer of dough and shape the dumplings.

Bring water to a boil, and when it boils, dip the dumplings. They are cooked after 4-5 minutes, when they rise to the surface on their own. Take out the dumplings with a whisk, drain them and pass them through the mixture of breadcrumbs with sugar and cinnamon.

Serve the dumplings on a bed of breadcrumbs with sugar, and, if you want, garnish with berries and mint.

It went down in history! What could Alexandra, a young woman of only 23, give birth to! More than 40 doctors made a cross around her

Other recipes


Plum dumplings & # 8211 Bottyan Rebeca

In a higher pan put the butter over which the breadcrumbs are poured and brown a little without burning. a pinch of salt is added to this mixture. Remove from the heat after the mixture has browned and leave it to cool. After it has cooled, mix it with at least 150 g of sugar (according to taste).

Then boil the peeled potatoes in water with a teaspoon of salt. After boiling for about 20 minutes, strain and crush resulting in a puree. The puree is left to cool for at least 30 minutes. Meanwhile, prepare the plums.
Cut the plums and remove the stone.

When the potatoes have cooled, mix them with the flour, mix until you get a dough. And a roll is formed which we divide equally into 12-14 pieces.
Put in a pot about 4 liters of water with a teaspoon of salt.

we take a piece of dough and flatten it on a floured board. In the middle of this dough we place the plum in which a teaspoon of sugar mixed with a cinnamon powder is inserted instead of the kernel. Pack the plum well in the dough so that there are no gaps around the dough. Once 6-7 combos have been made, put them in the pot with boiling water.

Let it simmer over low heat. While boiling these dumplings we will pack the rest. When the combos rise to the surface of the water they are ready. They are taken out of the pot with a foamer and we put them in the pan with breadcrumbs and we cover all the 6 with breadcrumbs. We do the same with everyone. Once this process is complete, the dumplings are placed on a separate plate.


Ingredients Plum dumplings

1/2 kg of potato pulp
125 gr flour + a little flour to work the dough
1 or
1/2 tablespoon oil
500 gr plums
2-3 tablespoons sugar
1 teaspoon cinnamon

biscuit
50 gr butter
150 gr pesmet
3 tablespoons sugar

Preparation Plum dumplings

  1. Potatoes must be a soi fainos. I used in this recipe either special potatoes for baking or for salad, they are definitely suitable.
  2. Boil the potatoes normally (preferably in the peel). Recently I got used to baking potatoes to use and peel. So, I grease the potato peel with very little oil and put them in the oven at 220C for about 1 hour, until a fork enters them lightly. Then cut them in half lengthwise and let them cool completely. I dig out the core, being careful not to break the peel, which I use to prepare these "potato peels". If I don't make dumplings immediately (and this usually happens) I keep the potato pulp in the fridge until the next day.
  3. The potato pulp is crushed as for puree and weighed. The given ingredients are for 1/2 kg of potato pulp. Add the beaten egg, flour, and oil. Knead well. Be careful, the dough will still be sticky, you don't have to bother making a dough that comes off your hands.
  4. Split the plums in half and in half and remove the seeds. Powder the plums with sugar and cinnamon. Stir.
  5. Put a larger pot full of water on the fire and bring to a boil. When it boils, turn the heat to low so that the water stays hot.
  6. Melt the butter in a large pan, add the breadcrumbs and fry over medium heat, stirring constantly until the breadcrumbs are lightly fried, about 2-3 minutes. Add 3 tablespoons of sugar (if you like sweeter dumplings you can even put 5 tablespoons of sugar, but I only put 3).
  7. Flour the work table (I use baking paper). Shape the roll of potato dough and cut into two equal parts. Then each part again in two. and so on until you have 32 pieces of dough.
    * my plums were very small, so I divided the dough into 32 pieces, if they are bigger you will divide it into only 24 pieces like this: divide the roll into 3 equal pieces, then each piece in two and again in two. until you have 24 pieces.
  8. Form balls from each piece of dough. Place the ball on the floured work table, put a bag on top and shape the disc with the bottom of a glass. Put a plum in the middle of the disc and then seal the dough well around the plum. Shape the ball.
    * give the work table with flour after each gombot formed, the dough is a little sticky
  9. When you have shaped all the dumplings, place them in boiling water (but do not boil) and let them boil until they rise to the surface, just over 5 minutes. Be careful, the dumplings can stick easily to the bottom, so shake the pot lightly from time to time.
  10. Remove the dumplings (2-3 at a time) with a spatula with holes and throw them in the breadcrumbs. Shake the pan with back and forth movements so that the dumplings roll and cover with breadcrumbs.


Video: International Dumplings Taste Test (January 2022).