4 Russet potatoes
3 fresh plums
1 ½ cup breadcrumbs
7 tbsp Butter
¾ cup powdered sugar
1 tsp vanilla extract
4 tsp Vegetable Oil
1 ½ cup all purpose flour
Potato dumplings with plums, a beloved Romanian dish from the Transylvania. This is their way to celebrate the arrival of autumn: tangy, juicy plums encased in a light potato dumpling and rolled in cinnamon breadcrumbs. Who can say this is not a glorious treat?
There are several recipes for these, some of which contained a lot of butter and sugar, but the recipe I’m listing here is the ‘healthy’ version. It’s not as sweet as the butter- and sugar-filled ones, but none the worse for it. You can sweeten them up with a big dollop of jam by the side, and a drizzle of cream wouldn’t go amiss either.
How to Make Plum Dumplings:
- Skin, cube and boil the potatoes until soft (approx. 15 minutes).
- While the potatoes are doing their thing, clean, cut in half and remove the pit from the plums. Sprinkle with 2 tbsp of the powdered sugar. Set aside.
- In a pan, melt down the butter and fry the breadcrumbs, remaining powdered sugar and vanilla until golden brown. It burns easily, so keep an eye on it during this step.
- Once the potatoes are soft, discard the water and, with a hand mixer, mash together with the vegetable oil. Allow to cool.
- Combine mashed potatoes with the flour and eggs until it becomes a dough. As with any dough, if it’s too sticky add in a little bit of flour; if it’s too crumbly add in some water. Roll into a cylinder, and cut into pieces 1 to 1 ½ inches.
- Take half (or a quarter, if you have a smaller section of dough) of a plum and try to wrap a cut section of the dough around it into a ball shape. This part can get a little tricky. Remember: Flour is your friend!
- Once all dumplings have been formed, turn the pot of water down to a low boil. Depending on the size of your pot you may be able to get all 10 in at once; others might have to repeat this step in two batches. The main point is to now crowd the dumplings. Boil for approximately 20 minutes.
- You’ll know they’re done when they begin to float. Don’t worry, some of the plum juice might sneak out while you’re moving them. Remove from the water and immediately dredge through the breadcrumb mixture. They should be just sticky enough to get a nice thin coating.
- Roll the still hot and a little moist dumplings in the breadcrumb mixture until they are well coated.
- Can be eaten cold, but best served immiately with a generous splot of your favourite jam and a little cream.