Traditional recipes

Plum dumplings

Plum dumplings

Plum dumplings are very popular in our house. The whole family loves these particularly tasty bulbs!

  • 500 g potatoes
  • 30 g butter
  • 120 g pesmet
  • 170 g flour or whatever
  • 130 g of sugar
  • 10 plums
  • 1 or
  • 1 tablespoon cinnamon
  • 1 tablespoon oil
  • 1 pinch of salt

Servings: 10

Preparation time: less than 60 minutes

RECIPE PREPARATION Plum dumplings:

Peel the potatoes, cut them into suitable pieces and boil them with a pinch of salt. Meanwhile, wash the plums and then remove the seeds. Melt the butter in a pan and then add the breadcrumbs. Stir until lightly browned. Add cinnamon and the 130 g sugar. We mix. After the potatoes are cooked, let them cool and then pass them. Add a tablespoon of oil and an egg. Mix with a light whisk. Add as much flour as possible. At the end we must have a slightly sticky dough. Put a pot of water to boil. With the floured hands we break pieces of dough and flatten them. We add to each flattened piece a plum that we washed and removed the seed. Round the dumplings. Add 3 dumplings in boiling water. The dumplings are ready when they rise to the surface. We take them out of the water and then we put them in breadcrumbs. They are delicious!


Method of preparation

Boil the boiled potatoes, pass them under a stream of cold water and when cooled, clean them and pass them very well with a fork or pass them through a meat grinder. Add the other ingredients and mix the dough.

Separately wash, drain and get rid of seeds, plums, brumarii, very small preferably.

Now put a lot of water with 1 tablespoon of salt to boil (just like for pasta) and when it has boiled, put the lid on and put it aside until we turn the dumplings. Put 2 tablespoons of weak oil (the one for salad) in a deeper pan and when it heats up pour 1/4 kg of white breadcrumbs, finely sifted and mix until golden, set aside and add 150-200 g of flavored sugar. with 1 sachet of vanilla sugar and optionally with a teaspoon of cinnamon powder.

Sprinkle a few tablespoons of breadcrumbs on a deeper plate. On the work surface well powdered with flour, prepare the dumplings as follows: take 2 tablespoons of coca (measured!), Put them in the floured palm, press until they are 1/2 cm thin, place an EMPTY plum (closed at place) and tighten the shell evenly around. Roll through flour and place on the board. Repeat the operation until the shell is finished. Put them to boil carefully and when they have risen on top, let them boil for another minute, drain well and arrange them on the prepared plate, powder them abundantly with the prepared breadcrumbs.

The last operation is another powder with caster sugar scented again with vanilla sugar, because the plums are empty and the sweets must be accentuated. Plums without sugar give the safety of not breaking / undoing the dough during cooking.

Serve hot, but not cold either! It is forbidden to add sugar to the dough and also to replace the semolina with white flour, but it is allowed to use any type of semolina. The dough does not stick to the hands and the dumplings come out soft and fluffy.


Recipe: Plum dumplings

Wash the plums, loosen them lightly on one side and remove the seeds carefully, so as not to break the fruit in half. Then put the plums in a bowl and sprinkle with sugar and cinnamon.

In a pot, boil the water with the oil and a pinch of salt. When it starts to boil, add the flour and stir constantly to avoid sticking to the edges of the pan.

After a homogeneous paste has been obtained, it is left to cool a little, after which the 2 eggs are incorporated in turn, mixing well, after each one.

The dough obtained is divided into three. Each piece is rolled and cut into five. With a slightly wet hand, form the dumplings in which you put a plum.

After that, put water on the fire and boil, at the right heat, the dumplings in a row, for 10 minutes each.

In a frying pan, brown the breadcrumbs, then mix them with the rest of the sugar flavored with cinnamon, which remained from the filling of the plums. The plum dumplings are passed through melted butter and then in breadcrumbs.

The plum dumplings are served hot, but also cold, simple or with cream and jam.


Plum dumplings

Plum dumplings was one of the first recipes I put on the blog. I reviewed the recipe and the pictures amused me a lot. 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 attractive 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.

Ingredient:
& # 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 the 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!


Ingredients Pancakes with plum magic

400 gr white flour
40 gr sugar
1/2 teaspoon salt
1 sachet of dry yeast (8 gr)
1 sachet of vanilla sugar (bourbon, from Dr. Oetker I used)
2 eggs (at room temperature)
60 gr melted butter
80 ml milk (warm)
60 ml water (warm)

50 gr mac
50 gr sugar
a little melted butter (for greased)

Vanilla sauce (custard)

6 egg yolks
500 ml of milk
100 gr sugar
1/2 vanilla pod


Plum dumplings

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.

Ingredient:
& # 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!


Some tips for preparing plum dumplings:

For the dough of these plum dumplings you need, as I told you, potatoes. You can also boil potatoes in their skins, in order to absorb as little water as possible, but I already boiled them cleaned and the dumplings came out very well. Another idea would be to steam the potatoes. Depending on the potatoes you use, you will need more or less flour. However, it is important not to put too much flour in order not to get hard plum dumplings. It is better to work with well-floured hands if the dough seems too sticky. During cooking, the dough will harden enough, but it will remain fluffy and delicious. You can replace the flour with semolina or you can put an equal amount of each.

The yeast through which we will roll these plum dumplings must be fried with a little butter until it acquires a golden color. The sugar is put at the end so as not to burn, as well as the cinnamon so as not to become bitter. If you want, you can replace the plums with apricots and make dumplings with apricots. They are just as tasty and flavorful. Serve these plum dumplings both hot and cold. I prefer cold served with sour cream. If you like plums just as much, you can try my recipes crumble with plums or plum cake. It's a wonderful dessert, easy to prepare and that impresses everyone. It's worth a try too!


Recommendations for you and your home

Prima Latte II Red Coffee Espresso

Smoothie and Ice Cream Set, SICS-B6000 for the B6000 and B3500 range

Food vacuum FFS002X-01, dry vacuum

burdulea maria elena (Chef de cuisine), February 9, 2013

Andreea S (Chef), August 4, 2012

I don't understand, why I never go out to put flour as it says in the recipe. off. knead the dough so I take my head and put about half or maybe even better the bag. :( otherwise fff good .. :) .. maybe you can help me with a suggestion..what to do :)

Lucia (Chef de cuisine), July 30, 2012

reader, February 15, 2010

The recipe is delicious. but I give a suggestion to those who do not like the taste of breadcrumbs. make breadcrumbs from regular biscuits. Melt the butter in the pan and then add the breadcrumbs from the biscuits. If it is finished, add more butter. they taste super good. Otherwise cookies don't work.

burdulea maria elena (Chef de cuisine), October 19, 2009

Very good and beautiful, Camelia, one by one, perfect.

maria mihalache (Chef de cuisine), October 16, 2009

Very good. I really like it.

diana (Chef de cuisine), August 26, 2009

Delicious plum dumplings! I put less sugar inside, I choose sweeter plums!

You make such good cakes, Carmen. it will look like a flower to your ear (plum dumplings) and you won't be sorry you made them. Fairy b., With apricots, I never did, I heard I'm good I have to try. I make them without sweet cheese, but for me they are also better with plums. Good day, girls!

zana b. (Chef de cuisine), August 13, 2009

I like the way it looks. The ones with apricots are also very good. It's very good that you put sugar inside the plums as well.

dicarmencitta1957 (Chef de cuisine), August 13, 2009

That's what my mother did to them, dear Camelia, I admit I never did, but on Saturday I became ambitious and I will do the same. Congratulations on the recipe, I voted for you and I took the recipe.

husni (Chef de cuisine), August 10, 2009

I can't seem to believe, Lumi, that there is someone who doesn't like plum dumplings.


Ingredients Pancakes with plum magic

400 gr white flour
40 gr sugar
1/2 teaspoon salt
1 sachet of dry yeast (8 gr)
1 sachet of vanilla sugar (bourbon, from Dr. Oetker I used)
2 eggs (at room temperature)
60 gr melted butter
80 ml milk (warm)
60 ml water (warm)

50 gr mac
50 gr sugar
a little melted butter (for greased)

Vanilla sauce (custard)

6 egg yolks
500 ml of milk
100 gr sugar
1/2 vanilla pod


Video: Healthy Πένες με Κοτόπουλο. Kitchen Lab TV. Άκης Πετρετζίκης (January 2022).