A colleague brought me two days ago a box of plums. Her parents have a house with garden and six plum trees. Now is the season for the plums so she baked plum cakes for us and brought us fresh plums as well.
I love plum dumplings so, even though I’m being careful now with what I eat, I thought it’s ok if I have two pieces for lunch. After coming home from the gym this morning where my trainer almost killed me at step aerobic and Bums-Tums-Legs, I decided to not waste any more time and start cookin’!
Preparation and cooking time all together took about two hours but it was worth it. I cooked only 4 dumplings/person and put the remaining ready-made-not-yet-cooked dumplings and the rest of the plums in the freezer for the next time. I’m proud to report that I managed to stay strong and eat only 3 dumplings, even though they are soooo delicious! I’m sharing the recipe with you so you can see for yourself.
- 1 kg potatoes, boiled, peeled and mashed
- 1 tsp. salt
- 1 large egg
- approx. 250 g flour
- 20 small or 10 big plums
- 100 g sugar
- 200 g breadcrumbs
- 20 g butter
- Mix the mashed potatoes with salt and eggs.
- Add flour gradually until a dough is formed and it’s not sticky.
- Spread the dough onto a floured surface and cut 5 cm x 5 cm squares.
- Place the pitted plum (half plum if big) in the center of each square and sprinkle with cinnamon and sugar.
- Seal the dough over the plum and form balls by hand.
- When the water is boiling, carefully add the dumplings into the water, making sure that they don’t touch each other.
- Cook the dumplings over medium heat until they swim out to the surface. They might stick to the bottom of the pot so check regularly that they’re not.
- In the meantime, melt the butter and brown the breadcrumbs. Add sugar when the breadcrumbs cooled off.
- When the dumplings are cooked, place them in the breadcrumbs and coat it well.
- Serve warm.
Makes 18-20 plum dumplings.
Nutritional facts: 1 plum dumpling contains 175 calories, 1.6g fat, 34.4g carbs and 4.36g protein.
If you like Hungarian dishes (and who doesn’t?), I highly recommend “Gundel’s Hungarian Cookbook” where you can find recipes to all the famous Hungarian dishes. Gundel is an excellent Hungarian restaurant in Budapest run by a highly renown chef with the same name and his recipes are phenomenal.