Plums come in all shapes, sizes, and colors, but our favorite is the Damsons with their distinctive rich flavor.
Remember back in the day, not so long ago, when I posted the recipe for the Apricot Dumplings? I did whine a little about there not being any plums and now – I finally got my share of the fruit!
Since my first post, the plums have come in season, and I learned how to plate and photograph the dish, apparently. Not everyone is born a master and practice makes perfect. Which I did not mind at all. Actually, I might just go in the kitchen and practice some more….
I’ll just repost the adjusted recipe for Sweet Dumplings with Plums and I’ll be off enjoying myself another serving.
- 400 g potatoes
- 110 g flour (type 400)
- 1 tsp salt
- 1 egg
- 0,5 kg plums
- a few tablespoons of sugar
- cinnamon to taste
- 80 g butter
- 30 g breadcrumbs
- Wash the potatoes thoroughly, then place in a large pot and pour in water. Salt the water then cook the potatoes with skin on about 20-30 minutes, until it softens. Check with a fork when you can stick it right through the potatoes. Drain and set aside.
- Wash and pit the plums. You can half them or leave them whole (without the pit).
- Peel the potatoes while still warm and mash them. Add flour, salt and egg. Knead together by hand into a smooth dough and use it immediately.
- Roll the dough out on a floured surface about 0,5 cm thick. Cut the dough into squares about 7 cm in size. You can also cut in circles. At the center place a pitless plum, dust with a teaspoon of sugar and cinnamon, add a smallish dice of butter, then fold the dough over the fruit. Shape into dumplings and make sure to press the dough real good together at the bottom.
- Put a pot of salted water to boil. When boiling, gently place dumplings into the water and cook about 10-15 minutes, or until the dumplings float to the top of the water. Once cooked, remove from the pot gently and drain.
- In a pan, melt 50 g of butter, then add breadcrumbs and gently fry them while stirring for a couple of minutes.
- Take your dumplings, gently place them in the breadcrumbs and butter and roll them around. Then remove from pan, place on a dish and dust with sugar.
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