The taste of Hungarian Plum Dumplings are very delicious. This is my family recipe and comes from my mother. She learnt from her mother.
Use semi-ripe, hard plums because when the cook the dumplings, the plums cook also. It is not good if the plums are over-cooked.
- 6 medium potatoes
- 16-20 purple plums
- 1 eggs
- 200 grams plain flour
- 4-5 tablespoons sugar
- 1-2 teaspooms cinnamon powder
- ½ teaspoon salt
- 100 grams breadcrumbs
- 2 tablespoons sunflower (or canola) oil
- Peel the potatoes and cube. Cook them in salted water for 20 to 25 minutes. Remove from heat as soon as the tip of a knife can pierce one easily. Drain the potatoes perfectly and mash with potato masher. Let the mashed potatoes cool completely. (Generally we cook and mash the potatoes the night before.)
- In large bowl mix the potato and eggs with a fork.
- Add flour and pinch of salt. Mix until a soft dough forms. Cover the dough with plastic wrap and let it rest for 30 minutes.
- Brown the breadcrumbs in the oil.
- Place a large pot of salted water on to boil.
- In small bowl mix 2 tablespoon sugar with 1 teaspoon cinnamon powder.
- On a lightly floured surface, roll the dough to 1 cm (1/3 inch). Cut into 5-cm (2-inch) squares.
- Cut in half each plum and roll them in the sugar-cinnamon mix.
- Put a plum in the middle of square dought. Flour your hands. Pinch the edges of the dough together and rolling it to form a ball.
- Drop the dumplings into the salted boiling water one by one. Cook 5-6 duplings at time. Boil gently uncovered for 6 to 8 minutes after they rise to the surface.
- When the dumplings are done, remove them carefully, roll them in the breadcrumbs.
- Serve warm with cinnemon sugar mix.