Remember that plum cobbler from last week? It wasn't really a fluke... it was just the tip of the iceberg. You see, for many years, my mot...
I have the fondest memories of Sunday dinners at my Hungarian grandmother's house in Buffalo, NY. She would make these wonderful dumplings and I couldn't get enough of them. Although considered a "sweet", they also can be served as a main course. She and I shared a sweet tooth - I remember raiding her "sweets" drawer every Sunday as well, the middle drawer in the old kitchen nearest the dining room entrance.
These Potato Dumplings hold a delicious surprise inside: an extra-juicy plum. This sweet stone fruit is not to be missed. When plums are in season, plum "knedle" are a wonderful option for dinner or dessert.
Dumplings from tasty potato dough, stuffed with sweet fresh plums, and rolled in buttered bread crumbs with a drizzle of creamy sour cream mixed with sugar.
The Hungarian Plum Dumplings (szilvás gombóc) are summer sweets and look great when cut in half and exposing the colorful plum inside.
plum dumplings remind me of childhood of last days of summer break and of an old lady named draga, that lived next door .. she was a rather grumpy lady (and you wouldn't expect that from her name cause 'draga' is serbian for dear or darling) always complaining about us kids being too loud always asking us to go play somewhere else but every once in a while a miracle would happen she would stop being grumpy for a while and then gather bunch of kids around the garden table and serve us plum dumplings and cherry juice .. in my family plum dumplings were never made so, over the years i forgot about them .. but this summer that changed i've stumbled upon a blog post about them and that post made me remember the childhood and my neighbor draga (that passed away last winter) and i knew i had to try making my version - for the breadcrumb coating: 60 gr (2 oz) butter 2 tablespoons oil (i used sunflower oil) 200 gr (7 oz) fine breadcrumbs 1 cup sugar .. for the potato dough: 700 gr (1,5 pounds) white potatoes (i used kennebec potatoes) teaspoon salt 2 egg yolks 30 gr (1 oz) butter 1 and a half cups of flour .. 20 plums, unstoned (choose firm small plums if the plums are too big, you'll end up with gigantic dumplings..) first make the breadcrumbs coating: put butter and oil in a frying pan, over a medium heat when melted, add breadcrumbs and brown them remove from heat, cool a little bit then add sugar and mix well set aside boil unpeeled potatoes until soft remove from the heat and place under running water until cool enough to handle peel them and mash them (using fork or hand potato masher) add salt, egg yolks and butter, mix, then add flour and quickly mix ingredients with your hands into a soft dough.. do not overwork the dough and try not adding more flour that would make the dumplings hard and chewy .. work fast, dough is supposed to be sticky so work on well floured working surface .. roll out the dough with rolling pin into a large rectangle cut into 20 squares and place a plum into each square then close the dough around the plum and form a ball, using your palms .. heat a big pot of water until water starts simmering put several dumplings in it, one at a time (i cook 6 or 7 in one round) they are going to sink and after few minutes of cooking, they rise and start floating simmer dumplings for 5 more minutes after that point .. remove from the water with slotted spoon put into breadcrumbs mix and roll until covered completely .. they are best eaten the same day they are made if i have leftovers (and that almost never happens) i store them at room temperature cause potato dough hardens when stored in fridge .. recipe is adopted from this fabulous blog and i advice you to go there and check out the plum dumplings post even if it's written in serbian cause there is bunch of pictures of every single step .. mokosha
Sweet dark plums are wrapped in a potato dough, and boiled before rolling in sweetened toasted bread crumbs. My Austrian grandmother made these delicious dessert dumplings for us every fall. These take some time to make, but to me, they're well worth the effort.
German Plum Potato Dumplings are made with the dough of potato dumplings and filled with fresh Italian plums. Easy to follow recipe.
Remember that plum cobbler from last week? It wasn't really a fluke... it was just the tip of the iceberg. You see, for many years, my mother in law has told stories about her childhood. For a time, her Nana lived with her family, and we have heard many tales of the traditional Eastern European foods that she ate as a result. One delicacy that she lovingly remembers are plum dumplings - whole plums wrapped in potato dough, covered in a mixture of butter and bread crumbs. But in all these years, we've never tried them. Until now. Nana found the Italian plums and set forth the challenge - let's recreate her Nana's plum dumplings. We perused many recipes, then settled on this one, but, if I am going to be completely honest, we used the recipe as a guideline, not as a strict set of instructions. The first step was to make the dough, which was very similar to gnocchi dough, something with which I am already pretty comfortable. One difference this time? Nana loaned me her potato ricer! Man, that thing made mashing up those potatoes a cinch! Once the potatoes were riced and cooled, they were simply mixed with eggs, salt and flour. A little hand-kneading and, voila! Dough in hand, we headed over to my in-laws' house for the actual preparation. They found these beautiful Italian plums, small and perfect for wrapping. Instead of measuring and/or rolling out the dough, we did it the old fashioned way - by hand and by feel. Nana started us out, enclosing the plums in the potato dough. It was kind of a sticky process, but it worked out decently. Using what I had learned from making gnocchi, we were careful not to handle the dough too much, so that the dumplings would wind up as light as possible. Little miss was quality assurance, making sure that each plum was fully enclosed, with no purple poking its way out. Once we'd enclosed all of the plums that we could using the amount of dough that we had, we were ready to boil them. We put as many in the pot as we could without crowding them, as we didn't want them to stick together. The one thing were were unsure about was the cooking time. Depending on which recipe you look at, they cook for anywhere between 15 and 30 minutes. That's quite a range... so we just put them in the boiling water and waited to see what would happen... And we were pleasantly pleased to watch them rise to the surface of the water as they cooked! Keep in mind that's a whole plum, pit and all, inside each of those dumplings - and they all floated! We were amazed. While they cooked, we prepared our topping. Butter, bread crumbs and a touch of cinnamon sugar. Super easy, super tasty. Dumplings done, they were drained and put right into the pan of breadcrumbs. Then came the real test - how were they? Not wanting to wait, we actually had what we call "backwards day" that night - we had our dumplings for "dinner" and our "real" dinner afterwards (and, in true backwards day fashion, called the real dinner, "dessert".) So we each started with a dumpling, generously covered in crumbs. So how were they? I think they were pretty good! Nana said that they were just like her Nana's. I think it was pretty nostalgic for her. And I think it was pretty cool watching my kids' Nana share something with them that her Nana shared with her. If that sentence makes sense... These were a hit with the whole family, too - the dough wound up pretty light, which was great, and the plums were juicy and delicious. All in all, it was a taste of generations past and I was really glad to be a part of it. And, by the way, there were some leftover plums. Want to know what we made with them? Stay tuned! Plum Dumplings for dumplings: 5 medium potatoes, peeled, boiled, riced and cooled (my potatoes were a little smaller than I'd consider medium, so I used 7) 2 large eggs 1 teaspoon of salt 2 -2 1/2 cups all purpose flour 16-18 Italian prune plums for topping: 4 tablespoons (1/2 stick) butter 1 1/2 cups bread crumbs 1/4 cup cinnamon sugar 1. In a large bowl, combine the riced potatoes, eggs, and salt. When well combined, add the dough and knead together (I did this by hand) until a soft dough forms. (My dough took just over 2 cups, not the full 2 1/2 cups.) Cover the dough with plastic wrap and allow it to rest for 30 minutes. 2. Place a large pot of lightly salted water on to boil. Meanwhile enclose each plum in the potato dough. You can choose the method that works for you - either rolling out the dough and cutting out squares in which to wrap each plum or simply taking hands-full of the dough, flattening it in your hands and carefully wrapping the plums. Go with what works for you, just make sure that the plums are fully enclosed. Carefully lower each plum into the fully boiling water. Boil 15-30 minutes, until they float. (Ours took about 15-20 minutes.) 3. While the dumplings are boiling, prepare the topping. Melt the butter in a large skillet, then add the bread crumbs. Carefully brown the bread crumbs, then stir in the cinnamon sugar. Once the dumplings are cooked, drain them and place them into the skillet with the topping, making sure to coat each one well. Serve and enjoy! Tweet Pin It
These delicious Italian prune plum dumplings in a yummy brown sugar sauce are a family favorite recipe from Istria, in the former Yugoslavia.
The Hungarian plum dumplings recipe, named Szilvás Gombóc, is one of the most delicious Hungarian dumpling recipes you ever made at home. View the recipe below!
This is a dessert my Mother used to make when I was growing up. Slivkove means plum in Slovak and Knedliky means dumpling. They are ...
plum dumplings remind me of childhood of last days of summer break and of an old lady named draga, that lived next door .. she ...
These fresh, earthy and savory dumplings are filled with mushrooms and cabbage, making them vegetarian and delightful on the palate!
Homemade recipes from cakes to chicken, pasta and heavy emphasis on vegetarian dishes.
Traditional Plum Dumplings are also known as Bohemian Plum Dumplings. The dumplings are made with a yeast dough, filled with Italian plums.
Make and share this Potato-Plum Dumplings recipe from Food.com.
These potato plum dumplings are a sweet European fall treat easy to make and full of decadent flavors everyone will enjoy!
Gomboce or Gombóce can be made with apricots, too. A potato gnochi recipe is also suitable, just add one egg. Try to cut the dough into thin slices so the plums will cook better and the dumplings will be juicy by a correct ratio of the dough and the fruit. ........................................................................ Gomboce, alebo gombóce môžete pripraviť aj s marhuľami. Hodí sa na to aj šúľancový recept, len do cesta dajte jedno vajce. Pokúste sa krájať cesto na tenko, aby sa slivky lepšie uvarili a aby boli knedle šťavnatejšie správnym pomerom cesta a ovocia. Plum Dumplings For filling: 6 large plums - halved, pitted or 12 small plums - pitted 1/2 tablespoon cinnamon 2 tablespoons powdered sugar For dough: 1/2 kg potatoes, boiled skin on, finely grated 1 egg yolk 1 teaspoon butter pinch of salt 1 tablespoon cornstarch 120 g flour, plus more for dusting For topping: 50 g butter 1 cup breadcrumbs 2 tablespoons granulated sugar 50 g butter to cover Prepare the plums. Sprinkle them with cinnamon and powdered sugar to release the juice. Boil the potatoes with the skin on, let them cool, peel and grate them to the finest you can. Have a large pot with boiling water and a little salt ready. Add butter, egg yolk, salt, starch and flour to the grated potatoes and knead lightly. Create a log in diameter of the size of plums. Cut the log to about a half centimeter thick, so that you can wrap in the whole plum. Roll the wrapped plum in flour. Cook dumplings in salted boiling water for about 6 - 8 minutes. Stir occasionally, don't allow the dumpling to stick to the bottom of the pot. Meanwhile, melt the butter in a small pan and prepare the topping in another pan - briefly fry the breadcrumbs in butter. Take off the heat and add the sugar. When dumplings swim atop fish them out using a strainer. Pour butter over and sprinkle with prepared breadcrumb topping. Serve warm. 12 dumplings / 4 - 6 servings ........................................................................ Slivkové Knedle - Gomboce Na plnku: 6 väčších sliviek - rozpoltených, vykôstkovaných, alebo 12 menších sliviek - vykôstkovaných 1/2 lyžice škorice 2 lyžice práškového cukru Na cesto: 1/2 kg zemiakov, uvarených v šupke, postrúhaných, alebo pretlačených 1 žĺtok 1 lyžička masla štípka soli 1 lyžica kukuričného škrobu (maizeny) 120 g múky (môže byť aj hrubá), plus viac na posypanie Na posypanie: 50 g masla 1 pohár strúhanky 2 lyžice kryštalového cukru 50 g masla na poliatie Pripravte si slivky. Poprášte ich škoricou a práškovým cukrom, aby pustili šťavu. Zemiaky uvarte v šupke, nechajte ich vychladnúť, ošúpte a postrúhajte ich najjemnejšie ako viete. Do väčšieho hrnca dajte variť vodu s troškou soli. K nastrúhaným zamiakom pridajte maslo, žĺtok, soľ, škrob a múku a zľahka premieste. Vytvorte šúľok s priemerom podľa veľkosti sliviek. Krájajte ho na hrúbku asi pol centrimetra tak, aby ste mohli celú slivku obaliť. Zabalenú slivku pováľajte v múke. Knedle varte v slanej vriacej vode asi 6 - 8 minút. Občas premiešajte, aby sa knedle neprilepili na dno hrnca. Medzitým si v menšom hrnci roztopte maslo na poliate a v druhom menšom hrnci pripravte strúhanku tak, že do pražiaceho sa masla prisypete strúhanku a krátko opražíte. Odstavte prívod tepla a prisypte cukor. Keď knedle vyplávajú vyberte ich sytkom. Polejte maslom a posypte pripravenou strúhankou. Podávajte teplé. 12 knedlí / 4 - 6 porcií
Dive into a sweet and savory adventure with these plum dumplings, a delightful dessert that turns leftover potatoes into a culinary treat. Using a simple potato dough, we'll wrap sweetened plums, cook them to perfection, and serve them with your favorite sweetener.
German Plum Potato Dumplings are made with the dough of potato dumplings and filled with fresh Italian plums. Easy to follow recipe.
Hungarian plum dumplings, made with a mashed potato dough and damson or prune plums, can be eaten as a dessert, a meatless main dish, or side dish.
Sweet plums, crispy buttered breadcrumbs, topped with sweet cream, make Polish Plum Potato Dumplings a special dish loved in Poland.
Knedle sa Šljivama, a traditional favorite that's perfect for plum season!
These were a great favourite of mine as a child; after all, how often did we get to have something yummy with fruit for a main course? I make them in late summer when fresh prune plums are plentiful but they can also be made with apricots. Please note that the time required for the dough to rest is included in the cooking time.
Crispy on the outside and moist on the inside, these spicy and smoky Korean dumplings pair beautifully with a cold glass of beer or hot sake.
Plum Dumplings are a once in a year treat as the Italian Prune Plums only show up in the stores for a short time around the end of August and the beginning of September. The plums are wrapped in a potato dough and boiled briefly. A sweetened (or not) breadcrumb garnish adds a final flourish.
These potato plum dumplings are a sweet European fall treat easy to make and full of decadent flavors everyone will enjoy!
plum dumplings remind me of childhood of last days of summer break and of an old lady named draga, that lived next door .. she ...
Authentic Hungarian and Eastern European recipes
These fresh, earthy and savory dumplings are filled with mushrooms and cabbage, making them vegetarian and delightful on the palate!
A traditional Austrian treat otherwise known as Marillenknodel.
Let's talk about plums... traditionally, my mom would use the little sweet plums that are available in Poland at every farmers market in the summer. She would pit them and use one plum per dumpling. Living in Tennessee, I had a hard time finding them, so I use larger plums, pit them, cut into four and use a quarter plum per dumpling.
Sweet dark plums are wrapped in a potato dough, and boiled before rolling in sweetened toasted bread crumbs. My Austrian grandmother made these delicious dessert dumplings for us every fall. These take some time to make, but to me, they're well worth the effort.
German Plum Potato Dumplings are made with the dough of potato dumplings and filled with fresh Italian plums. Easy to follow recipe.
