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We mix the sugar with cinnamon.
We wash the plums, cut them on one side and remove the seeds in place of which we put sugar mixed with cinnamon.
Put the breadcrumbs in a pan over the already hot oil, mix well and keep it on the fire until it browns a little, then leave it to cool, at which point add the sugar and cinnamon mixture left after filling the plums.
Boil and mash the potatoes. When they have cooled, add eggs and incorporate the flour. The result is a sticky shell that is shaped with well-floured hands. Thus, we take a little dough, form a ball in the palms and flatten it; in the middle is placed the plum that is "dressed" in the dough resulting in a ball. It is placed on a plate, chopped, etc. floured.
We put a pan with water on the stove, when it starts to boil, the dumplings sink (we don't crowd them in the pot, we boil them one by one!). When they rise to the surface, drain and roll through the sweet cinnamon-flavored breadcrumbs.
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 handsome 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.
& # 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, we 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 plum dumplings in salted water for about 10 minutes. We know I'm ready when it comes to the surface. While the dumplings are boiling, 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!
Plum dumplings - the most successful recipe for dumplings!
Traditional Hungarian cuisine surprises gourmets around the world with its special combinations of tastes. Today we pamper you with a dessert recipe from plum potatoes, the favorite delicacy of Hungarians and a famous one abroad.
"Plum dumplings" will win the hearts of all sweets lovers. This dessert harmoniously combines the sour taste of plums and the fragrant and delicate dough. A special flavor is rendered by crispy breadcrumbs and cinnamon. Serve the dumplings with cream.
Method of preparation
1. Boil the potatoes in their skins, peel them while they are hot and grind them into a puree.
2. After the puree has cooled, add the eggs, flour, semolina, salt and a little fat (butter).
3. Knead an elastic dough, roll it and cut it into squares with a side of 5 cm.
4. Wash the plums and remove the seeds.
5. Place one plum (or half an apricot) on each piece of dough.
6. Put a cube of sugar in place of the stone and sprinkle with cinnamon.
7. Form the balls and boil them in boiling water for 10-15 minutes.
8. Fry the breadcrumbs in butter and put the cooked dumplings in the breadcrumbs, then sprinkle them with powdered sugar and cinnamon.
Preparation Dumplings with plums
After being washed, the potatoes are boiled in boiling water with a little salt for about 30 minutes. Drain, clean hot and put on the grater with small holes or crush with a mashed potato and then mix well with oil.
After they have cooled, mix well with the egg and flour, shape into a thicker roll (4-5 cm in diameter) which is then cut into 12 slices.
The (smaller) plums are washed, wiped and placed, one by one, on each slice. It is preferable to put the unopened plums, with seeds, so as not to leave the juice and to soften the dough. Gather the dough around the plum and form a ball which is then passed through the flour.
A 2 l pan is more than half filled with water in which a teaspoon of salt is placed.
When it boils, put all the dumplings in a row, then pass them with a foamer under them, so that they come off the pan and let them boil over a low heat, with the lid pulled a little aside, so as not to give water to the fire. Boil for about 12-15 minutes. Remove the pan from the heat and leave the dumplings in the water, covered, for another 15 minutes.
During this time, heat 2-3 tablespoons of oil in a pan and add crushed biscuits, leave for 1-2 minutes, stirring constantly, until slightly browned.
Remove the dumplings with a whisk, well drained of water, pass them easily through the toasted biscuits and place them on a plate. Then sprinkle the sugar and cinnamon over them. Serve immediately or keep warm covered, in the oven or on a bowl with hot water.
Potato dumplings without potatoes
I've been doing them for years, too. They are very good and easy to make!
Butler Doina, January 21, 2016
These are the plum dumplings we ate as a child
Erika Adami, September 22, 2015
THEY ARE GRANDPARENTS NOW I HAVE MADE BUT THEY ARE BETTER WITH POTATOES
Ramona Blanaru, August 27, 2015
With semolina they are much better !!
the most successful recipes are easy to make and very tasty
Daniela-Maria Radu, July 12, 2014
Daniela-Maria Radu, July 12, 2014
They are super good. I'm from Banat @ !!
Ileana-dorina Brebenar, May 23, 2014
I will try. In Banat (Resita) he calls them dumplings with plums and they are made with potatoes and semolina (more recently) for Mrs. Elena De Carlo
Elena De Carlo, January 18, 2014
In Banat they are called plum dumplings. I hope I'm not mistaken!
I also tried this dough and it is much lighter for the stomach and iron.
Doina Cazacu, September 23, 2013
Yesterday I made the ones with potatoes. Of course I try them too, they seem easier to make.
Pavel Gabriela, September 22, 2013
I WILL TRY, I MAKE THE ONES WITH POTATOES, THEY LOOK EASIER TO DO
Popescu Ionela, September 21, 2013
Mihaela Lazar Ex Zamfirescu, September 21, 2013
I make with potato flakes: 1 sachet of flakes (120 gr for me), 350 ml cold water, an egg, 4-5 tablespoons flour, an egg, salt powder, a little vanilla
Plum dumplings fasting recipe for plum dumplings
For the recipe of dumplings with fasting plums, I stopped at Sanda Marin's cookbook.
I think we all had plum dumplings as children, we can now prepare them like our mothers.
If you want a larger portion of dumplings with fasting plums you can double the recipe.
Dumplings with prunes it can also be prepared with apricots or cherries.
Also try the Fanta cake recipe with cream cheese and orange juice or apple-shaped cake.
More fasting inspirations can be found in the collection of over 150 recipes.
Method of preparation
Peel a squash, grate it and boil it with a pinch of salt.
After boiling, drain and crush, gradually adding the yolks of two eggs and one whole egg.
Add the semolina with sugar, salt and flour.
After obtaining a soft dough, let it rest for 10-15 minutes.
Prune the plums and remove the seeds, then sprinkle with sugar and cinnamon powder on them.
The breadcrumbs, butter, sugar and cinnamon will be hardened in a well-heated pan, stirring constantly in it until the butter melts, and the semolina turns brown. Remove from the heat and allow to cool.
Knead the dough (lumps) at 0.060 gr./pcs. and a plum shall be brought into the midst of it, after which it shall be boiled and left until it rises to the surface. When we know that the dumplings are cooked, we will take them out and "roll" them in breadcrumbs.
Method of preparation
First we will take care of the plums, then the dough. Mix the brown sugar with a tablespoon of cinnamon. After the plums have been washed and dried, split them a little, remove the stalks, and in its place put a piece of walnut kernel and a little of the brown sugar mixture with cinnamon. I boil the peeled potatoes in salted water. After boiling, drain the water and allow to cool. Peel a squash, grate it and squeeze the juice. Over the grated potatoes add the 2 whole eggs, vanilla, salt and 300 g of flour. The composition is kneaded with flour, and we will gradually add the flour. The dough for plum dumplings is quite soft and sticky, so their modeling is done with a wet machine and always passed through cold water. We will start forming dumplings. Take pieces of the composition, flatten them in the palm of your hand, and in the middle we will put a plum. Lift the edges of the dough over the plum and tighten it to form a round ball, but be careful that the whole plum is well covered with dough. After shaping them, we will put them on a tray over which we sprinkled a little flour. In a large pot, boil 5 liters of cold water with two tablespoons of salt. When the water starts to boil, place the dumplings one by one. At first the dumplings will fall to the bottom of the pot and it would be good to mix lightly with a spatula so that it does not stick to the pot. Slowly, slowly, the dumplings will rise to the surface on their own. It is advisable not to put many dumplings in the pot, so that they do not stick together during cooking. Boiling time is between, 10-15 minutes, but on low heat, and without covering the pot with a lid. While the dumplings are cooking, we will take care of the breadcrumbs.
Preparation of the brown breadcrumbs: Melt the butter in a pan, add the breadcrumbs and mix well with a spatula. Fry this breadcrumbs over low heat until it absorbs all the melted butter and changes color, browning slightly. Towards the end, add the caster sugar and mix a little, then take the pan off the heat to avoid caramelizing it. After the dumplings are cooked, remove them with a whisk, drain a little water and add them directly to the pan with breadcrumbs, rolling them well through it, until they are evenly dressed. Remove to a plate, then, while still hot, roll in a mixture of powdered sugar, cinnamon and ground walnuts. Of course, walnuts will give them a very pleasant aroma and taste. The dumplings with plums and walnuts are served hot.
Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder
In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.
Dumplings, dumplings with cheese and plums, cherries, apricots, strawberries
Dumplings, dumplings with cheese and plums, cherries, apricots, strawberries, a recipe so simple and tasty, a quick dessert, sweet and sour and so fragrant. It is a recipe cooked by Romanian housewives from all over the country, each housewife is proud of her personal recipe repertoire, among which is the recipe for dumplings or dumplings with cheese and fruit. They are called dumplings or dumplings, filled with fresh fruit of any kind or jam, dried fruit or compote, with classic potato dough or fresh cheese. These sweet and fragrant guillotines are very tasty, rolled in a fragrant mixture of golden breadcrumbs in butter, with cinnamon and sugar.
A sweet of childhood very dear, which goes prepared in any season, Gomboti recipe, dumplings with cheese and plums, cherries, apricots, strawberries is part of the traditional collection recipes.
Today I will write the recipe for dumplings made of dough with cheese or fresh, unsalted urda, because they are my family's favorites. It's a quick recipe and I prefer them now, in summer, when it's so hot, that I don't feel like cooking too elaborate dishes. It's already hot for me, so I prefer to cook food as fast as possible and without heat treatment.
I received extremely fresh and tasty quail eggs from the Fundeni Japanese Quail Farm, so it was a challenge for me to make this recipe for the Romanian Tradition and Gastronomy project. They turned out wonderfully tasty.
You can also win 120 extremely fresh quail eggs, if you participate here at Romanian Tradition and Gastronomy Contest . The prizes are extremely generous, tasty and healthy.