Hungarian Plum Dumplings Recipe
This is a traditional Hungarian dish: potato dumplings stuffed with plums & cinnamon sugar and rolled in breadcrumbs.
Ingredients for 20-25 plum dumplings:
250-300 g flour (0.6 pounds)
2 tablespoons sunflower oil, plus a little to fry breadcrumbs
pinch of salt
20-25 plums, halved and pitted
2 teaspoons cinnamon
5 teaspoons cane sugar
8 tablespoons breadcrumbs
In a small bowl mix the cinnamon with the cane sugar and set it aside. Heat a small amount of sunflower oil in a pan and fry the breadcrumbs over low heat - stirring quickly - until golden brown. Set it aside to cool.
Peel the potatoes, cut them into cubes and cook in salted water. Once the potatoes are cooked, drain, mash and let them cool for about 10 minutes. Then add sunflower oil, flour - slowly - and start kneading the dough. If needed, add more flour until you get a springy dough then set the mixture aside.
Boil water in a large pot. Sprinkle a small amount of flour on a board and roll out the dough until it's 0,5-1 cm thick (approx. 1/3 inch). Cut the rolled dough into 10-12 cm squares (approx. 2 1/4 x 2 1/4 inches). Place a half plum on each square and sprinkle cinnamon sugar in the middle of the plums. Place the other half of the plums on the candied plums. Fold and knead the dough around plums to make them into dumplings.
Place the dumplings in boiling water (if the dumplings don't fit in the pot at the same time, you can cook them in batches without having to change the water). The dumplings are cooked when they rise to the top of the water. Drain the dumplings and roll them in the fried breadcrumbs until they are completely covered.
When serving, sprinkle the dumplings with some more cinnamon and icing sugar.
Bon appétit! (Jó étvágyat!)
Recipe and photos by Zizi