Romanian Plum Dumplings (Galuste cu Prune)
Plum dumplings is a beloved Romanian dish from the region of Transylvania. This dish was traditionally made to celebrate the arrival of autumn: tangy, juicy plums encased in a light potato dumpling and rolled in crunchy breadcrumbs. Who can say this is not a glorious treat?
There are several recipes for these plum dumplings, some sweeter than others. The recipe below is not as sweet as others, but if you like them sweeter you can either add sugar or pair them with your favorite (sweet) jam. They can also be enjoyed with a drizzle of cream, sour cream or Greek yogurt on top.
Enjoy the recipe!
Romanian Plum Dumplings
- 800 g boiled potatoes
- 10 fresh plums
- 250 g all purpose flour
- 2 eggs
- 1 tsp salt grated
- 250 g breadcrumbs
- 100 g butter
- ¾ cup powdered sugar
- 1 tsp vanilla extract
How to Make Plum Dumplings:
- Skin, cube and boil the potatoes until soft (approx. 15 minutes).
- Meanwhile, 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. The breadcrumbs 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 the 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.
- The plum dumplings can be eaten cold, but they are best served warm with a bit of jam and cream/sour cream or Greek yogurt.