Traditional recipes

Plum dumplings

Plum dumplings

The breadcrumbs are mixed with 3-4 lg of oil and browned a little. Then close the stove and add sugar (2-3 lg).

Peeled potatoes and then peeled, crush (while hot) and mix with 1/2 lg oil. After cooling add flour, semolina, egg and divide the dough into 10-11 pieces (depending on the size of the plums), or cover each plum with dough.

Washed plums cut on one side and remove the seeds. Insert in each cinnamon plum.

Put salt water (1/2 lg) in a large pot, boil with a lid. When the water boils, prepare the dumplings. Put a plum in the dough and give it a round shape with a little flour. Put the dumplings in the pot and remove them with a spoon from the bottom of the pot. Leave to boil on low heat, with the lid pulled 15 minutes.Remove the pan from the heat and leave the dumplings in the water, still covered 15 minutes.Remove and pass through the breadcrumbs fried in oil. Add sugar, vanilla sugar, powdered sugar and cinnamon.



Plum dumplings

Something seasonal because after a weekend in Transylvania it was impossible to come empty handed.

INGREDIENTS FOR ABOUT 20 PIECES:

-1 KG.POTATOES
-2 EGGS
-A PINCH OF SALT
-VANILIUM EXTRACT OR VANILINATED SUGAR TO TASTE
-APROX.250 GR.FAINA
-10 PLUMS
-Sugar (if you want them sweeter, add more sugar and vice versa)
-PESMET

1. Wash well and boil the potatoes in salted water.


2. When the potatoes are cooked, remove and peel.
3. Then blend and leave to cool.
4. After they have cooled, add the salt powder, eggs, vanilla and flour and mix well. Meanwhile, put a pot of boiling water on the fire to boil the dumplings.

5. A soft but non-sticky dough should come out.

6. Take pieces of dough and put them on the floured table and press them with the palm of your hand. Put half a plum given in sugar and close it.

7. After closing, give it a round shape and put it in a pot of boiling water. After it rises to the surface of the water, boil it for another 4-7 minutes, depending on its size.

8. While the dumplings are boiling, put a pan with breadcrumbs on the fire to fry it a little, and at the end add sugar.
9. After the dumplings have boiled, put them in the breadcrumbs with sugar and place them on a serving 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 a cherry bean in 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 halfway, 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. Meanwhile, 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 salt and two tablespoons 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 you) 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 - 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 we in Transylvania 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.


Plum dumplings

2. Wash the plums, remove the seeds and with a teaspoon put a little cinnamon on each plum.

3. In a kettle or other small bowl, boil the semolina with water.

4. Heat the pan, pour oil and when it has heated pour the breadcrumbs, stirring constantly so as not to burn. The fire must be small.

5. After boiling, peel the potatoes, leave to cool and pass through a mincer.

6. Mix the potatoes with the semolina, eggs, a tablespoon of sugar and a pinch of salt. A consistent composition is obtained.

7. Boil water in a deep bowl to boil the dumplings.

8. Sprinkle flour on a wooden bottom, put part of the potato composition and form a roll. Then cut the roll into pieces with a knife about two fingers thick. Take a plum and wrap it with the dough, round it by hand so that the plum is evenly covered.

9. Make a few dumplings and when the water boils, boil them over a low heat (the water should not boil). When they are cooked, the dumplings rise to the surface, then we take them out with a foamer and roll them hot through the fried breadcrumbs.

10. Serve hot or cold sprinkled with sugar.

11. It is important not to put too many dumplings in the bowl, they must take place to come to the surface.


Ingredients

Step 1

Pancakes with plum magic

Wash, peel and cut the potatoes into cubes. Put a pot on the fire in which you add a pinch of salt. Add the potatoes and let them boil.

While the potatoes are boiling, prepare the breadcrumbs. Put a pan on the fire in which you add the butter. Let it melt and then add the breadcrumbs, stirring constantly until it turns golden. Then add the sugar and cinnamon and stir, leaving on the fire until the flavors blend (about 1 minute). Put the breadcrumbs, sugar and cinnamon mixture in a bowl and let it cool.

After the potatoes are cooked, drain them and put them in a bowl. Blend and then add the 2 eggs, a pinch of salt, oil and flour. Mix everything well, forming a dough, not very sticky, neither soft nor hard, but malleable. Start forming dumplings. Put the flour on your hands and, with the help of a spoon taken from the dough, form a ball and flatten it with the flour, put a teaspoon of plum magic and form the dumpling. Do the same until the whole crust is finished.

To boil the dumplings, put a pot of water, a pinch of salt on the fire and when the water starts to boil, immerse the dumplings in water. Let them simmer. When they are ready, they rise to the surface. Take them out, put them in the mixture of breadcrumbs, sugar and cinnamon and put them on a plate and serve. Good appetite!


Plum dumplings

ingredients
1 kg of red potatoes (necessarily red, to bind the shell!), 2 eggs, 3 tablespoons of semolina (maricel is preferred as corn), 2 tablespoons of white flour, 1/2 teaspoon of salt, finely grated yellow peel to 1/2 lemon yellow

Difficulty: Average | Time: 2h


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 a cherry bean in 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 halfway, 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 salt and two tablespoons 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 you) 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


Prepare dumplings

From this dough I got 14 pieces, the plums were quite large. I weighed the potatoes after I cleaned them. So 750 gr ready-cooked potatoes are boiled in salted water. They must be cooked well. Then drain the water and let it cool.
With the help of a fork we crush them. In a bowl put the mashed potatoes, yolks and sugar. We also mix vigorously with a fork until it becomes a paste. At the end we add flour. Knead quickly by hand until you get a slightly soft dough.

We open the plums and remove the seeds. I used half a plum for each dumpling. In the middle of the plum we put a little sugar mixed with cinnamon. We take a piece of dough the size of an egg and shape it by hand, we work with our hands powdered with flour. Form a circle then put the plum in the middle and cover it with dough. We try to give it a round shape.

We fry the breadcrumbs, always stirring, so as not to burn, until it acquires a golden color. At the end we add the sugar. Mix lightly.
Put the water to boil in a 3 liter pot. When the water boils, put the dumplings to boil, 4-5 pieces at a time. When cooked, they rise to the surface. We take them with a foamer and wrap them in breadcrumbs. After they have cooled completely, we serve them plain or with sour cream. Enjoy!


Plum dumplings like an aunt of mine did

Some time ago, I decided to write on this blog recipes for cakes or recipes for certain dishes that can be served as a dessert, but also whenever you feel like it. It can be a reason to urge you to spend more time in the kitchen. Such recipes are more laborious, require more skill among pots and mixers or food processors, some extra patience and last but not least a certain rigor when it comes to quantities. If with the skill of saying that I could handle the patience and rigor of the added quantities, I can't say that they are part of my strengths in the kitchen.

Sometimes we remember those who left us, wonderful moments and we mention them! Browsing through the notebook and the recipe sheets from the & # 8220collective inheritance & # 8221 left by my mother, I came across this recipe, on which occasion I also remembered the most delicious plum dumplings made by an aunt, during my student days, that is just over 40 years ago.

Ingredients needed in the recipe: potatoes, fresh eggs, chicken, vanilla flour, fresh butter, plums / apricots / peaches, flour, breadcrumbs, coarse salt, almonds / walnuts / grapes.

The well-washed potatoes are boiled in cold water. Choose potatoes of the right size, from those with a yellow core. Boil the potatoes until the tip of the knife enters 1-2 cm, in the potato.

The fresh plums are washed with cold water and drained in a sieve. Wipe with paper towels. You can also use prunes, which are previously left in cold water for a few hours to rehydrate until they become hard again, not soft.

Instead of plums you can use apricots or peaches (cut in halves or quarters if larger). Candied apricots or plums can be used.

Remove the seeds from the fruit, trying not to break the fruit.

If you have that patience !? The seeds of the fruit are broken to recover the seeds. I prefer to buy almonds / nuts, ready cleaned.

The plums whose seeds have been removed are filled with almond seeds or grapes.

Boiled potatoes, peeled, put on a large grater.

Melt fresh butter in a pan. Add a few drops of sunflower oil, so as not to burn the butter, which would spoil the taste of the dish.

Fry the breadcrumbs in melted butter, a larger amount, chewing with a wooden spoon, to incorporate the butter into the breadcrumbs.

To give a sweet taste, use powdered sugar with a mixture of seeds and small pieces of vanilla pods. Good quality rum is dripped in vanilla sugar, for a special aroma of dumplings.

The secret of the taste of plum dumplings! No matter how fragrant plums, grapes, apricots, peaches used as dumpling fillings, quality smells, added, are essential in this recipe. From the beginning, any approved housewife will give up bottles with essences purchased from the market or envelopes with vanilla sugar or vanilla sugar. My wife keeps in plastic jars, of 0.4-0.5 Kg, sugar flour bought from the trade in which she puts vanilla seeds and small pieces cut, from vanilla pods bought from plafar. The jar is used, after 2-3 months in which the mixture of sugar, flour and vanilla have been together. Cuban rum or Jamaican rum, a bit peppery in price, are the best essence used for cakes. A bottle of 0.7 liter rum keeps you for about 2 years, making cakes quite often and even taking a sip, to try the strength and the & # 8220perfume & # 8221 wonderful liqueur. For the fragrance of dumplings, you can also use grated lemon and / or orange peel, which is mixed in flour with vanilla and rum.

Grated boiled potatoes are mixed with eggs and powdered sugar plus smells (seeds and fine pieces of vanilla pods, drops of rum).

Homogenize the mixture. Form a dough that is kneaded with a little flour and given an elongated shape. Cut pieces of the dough. In each piece of dough put the filling made of fruit filled with seeds / grapes. The dough is given the shape of a & # 8220guguloi & # 8221 by rounding in the palms.

The formed dumplings are boiled in boiling water, placing them carefully, using a sieve or a foamer, so as not to jump the hot liquid on the hands. The dumplings are ready to cook when they rise to the surface of the water.

The dumplings are removed from the hot water, using a foamer or a sieve and rolled in breadcrumbs soaked in melted butter.

Grease with butter, a stainless steel tray.

Sprinkle on the bottom of the pan, a layer of breadcrumbs soaked in melted butter.

The dumplings boiled and given through breadcrumbs are placed in a stainless steel tray, on the breadcrumbs layer, side by side, as much as possible, without touching.

Put the dumpling tray in the hot oven of the stove, over medium heat. Bake until the dumplings are lightly browned.

Before finishing the browning, take the tray of dumplings out of the oven and sprinkle on the dumplings a little sugar flour mixed with vanilla.

Reinsert the tray into the hot oven of the stove for 1-2 minutes, so that the plum galaxies become copper and full of & # 8220come here & # 8221.

Instead of advertising! Hold your nose, if you can resist when the smells of dumplings envelop you in their & # 8220net & # 8221, wonderfully fragrant!

Plum dumplings are very tasty, served warm. Colds are not to be dismissed either.

A glass of walnut liqueur will make the feast unique. It also goes with a glass of brandy or rum.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! I don't think there is anyone who doesn't try such a simple recipe, even if there are many operations to be done. The effort in the kitchen will be fully rewarded. Don't forget, only the quality ingredients used guarantee the special taste of the dishes.


Video: Potato Fresh Plum Dumplings (January 2022).